December 25, 2018

Parsnip and Barley Soup

Yield: 6 servings

1/4 cup butter
1 small onion, chopped
1/2 leek, white part only, cut in 3/4-inch pieces
6 parsnips, peeled and chopped
1 bay leaf
1 medium potato, peeled and chopped
6 cups chicken stock (I used vegetable stock)
1 cinnamon stick (I used 1/4 teaspoon ground cinnamon)
1/2 cup quick barley
1/2 cup heavy cream
salt and pepper, to taste
ground nutmeg, for garnish (I used 1/8 teaspoon ground nutmeg)
celery hearts, for garnish

My garnish
3 tablespoon each dill and cilantro, minced
1/3 cup green onions, finely chopped
1/4 teaspoon lemon juice
dash of salt and black ground pepper

A couple tablespoons, salted pistachios, chopped

In a medium saucepan, add the butter and cook over medium heat until melted. Add the onion, leek, and parsnips and cook for 5 minutes, or until vegetables are tender.

Add bay leaf and potato, cook for 5 minutes, then add the stock, cinnamon stick, and barley (I added ground cinnamon and nutmeg)

Bring to boil, reduce heat so that the soup simmers, and cook for 20 minutes, or until the barley is soft.

Remove the cinnamon stick and transfer the soup to a food processor. Puree until creamy and pass through a fine sieve.

Return the soup to the pan and bring to a simmer. Add the cream and season with salt and pepper. Serve in warm bowls and garnish with celery hearts and ground nutmeg.

I served with another garnish. In a small bowl, mix dill, cilantro, green onions, lemon juice, salt and pepper. Sprinkle with this green mixture and pistachios.

Recipe comes from "Soup" by Derek Bissennette

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