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Archive for February 4th, 2011

Serves 6

This healthy, hearty winter soup will warm your bones. Serve it with some crusty bread and a green salad. It can be made in advance and refrigerated; simply re-heat to serve.

3 Tbs. Garlic Extra Virgin Olive Oil

1 yellow onion, chopped

4 large carrots, chopped

4 ribs celery, chopped

1 small fennel bulb, chopped

2 Tbs. garlic, chopped

1/2 tsp. dried thyme

8 cups chicken broth (organic low-sodium preferred)

1 cup pearl barley

Sea salt and fresh ground pepper to taste

Chopped fresh parsley for garnish

Directions

Heat olive oil in a large heavy-bottomed stock pot over medium heat. Add chopped vegetable mixture and cook, stirring often, until onions are translucent, about 10 minutes.

Add broth, increase heat, and bring to a boil. Add barley, return to a boil; reduce heat to low, and gently simmer, stirring occasionally, for about an hour. Add salt and pepper to taste.

Ladle into large bowls, and garnish with a generous sprinkling of parsley.

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