leek and spinach barley soup

[Guest guest]

the photo got my attention. but ... see the NOTES section of the recipe....

 

 

* Exported from MasterCook *

 

Leek and Spinach Barley Soup

 

Recipe By :High Fiber High Flavor by Rosemary Moon

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups finely sliced leeks -- include tender stalk

2 tablespoons olive oil

3/4 cup shredded fresh spinach

1/3 cup pearl barley

6 cups rich vegetable stock

1 bouquet garni of choice -- include

2 bay leaves

salt and black pepper

1/4 cup heavy cream (optional)

 

1. Cook the leeks in the oil until softened but not browned (still colorful).

Then add the spinach and cook briefly until wilted. Add the barley, stock,

bouquet garni and bay leaves. Bring to a boil. Season lightly, cover the pot

and simmer for about 1 1/2 hours until the barley is tender.

 

2. Remove the bouquet garni and bay leaves. Season to taste, then stir in the

cream, if used, and serve immediately with fresh crusty bread.

 

Description:

" Barley or soft wheat (Ebly) "

S(Archived):

" kitpath 2001-11 "

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Per Serving (excluding unknown items): 304 Calories; 12g Fat (35.7% calories

from fat); 8g Protein; 42g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol;

1643mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Non-Fat Milk;

2 1/2 Fat.

 

NOTES : KP Note: The photo shows a very attractive, chunky soup with bright

green leeks and spinach contrasting with white leek and barley. It's garnished

with lots of coarsely ground pepper. Styled! To obtain the look in the photo we

could use a faster cooking barley to reduce the cooking time that would fade the

vegetables. Could add cooked, small white beans to complete the protein.

 

Nutr. Assoc. : 2671 0 0 0 27237 2130706543 0 0 720

 

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