This stock-from-scratch-based soup is flavorful, warming and light at the same time.
Keep in mind that the stock used is not salted.
- 1/2 cup whole barley
- 3 1/2 cups Simple Meat Stock (see related recipe)
- 1 carrot, peeled and cut into small dice (2/3 cup)
- 1 small bulb fennel, chopped, cored and cut into small dice (1 cup)
- 1/2 medium celeriac (celery root) or 1 medium parsnip, peeled and cut into small dice (1/2 cup)
- Flat-leaf parsley leaves, minced, for garnish
Soak the barley in cold water for 30 minutes to 1 hour. Strain through a fine-mesh strainer, discarding the water.
Heat the stock in a medium saucepan over medium heat. Taste and add salt as needed.
Add the soaked, strained barley to the hot stock; mix well and cook for 30 minutes, stirring once or twice, then add the carrot, fennel and celeriac or parsnip; stir to combine, then cook for about 15 minutes, stirring occasionally, until the vegetables are tender. Season with salt to taste.
Divide among individual bowls; serve with a sprinkle of parsley.
From Gastronomer Andreas Viestad.
Tested by Mike Cutler.
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