A cevada e Sopa Vegetativa Assada

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A cevada e Sopa Vegetativa Assada

Portuguese (barley roasted vegetable soup)

 

4 large plum tomatoes, halved lengthwise

8 cs. vegetable broth

3 medium carrots, quartered lengthwise

1/2 oz. dried porcini mushrooms

6 ozs. fresh crimini mushrooms, thickly broken into pieces sliced (or use

portobellas)

3 large fresh thyme sprigs

1 large onion, cut in 1 in. wedges through the root end

1 bay leaf

fresh parsley, chopped

1 red bell pepper, quartered

3/4 c. barley

1 medium zucchini. halved lengthwise

3 cloves garlic, unpeeled

2 tbsps. olive oil

 

Preheat oven to 400 degrees. Spray a large rimmed baking sheet with cooking

spray. Arrange vegetable and garlic on baking sheet and drizzle with olive oil.

Roast vegetables until tender and browning on the edges, stirring occasionally,

for 55 minutes. Remove vegetables and garlic from baking sheet. Peel and reserve

the garlic. Coarsely chop half of the vegetable and set aside. Add ½ c. broth to

baking sheet and stir with a whisk to remove any burned on pieces. Add this,

along with the unchopped vegetables to a large pot. Add the remaining broth,

dried porcini mushrooms, oregano and bay leaf to the pot. Bring to a boil.

Reduce heat to medium, cover and simmer until vegetables are very soft, about 20

minutes. remove the vegetables from the broth (reserving the broth), add the 3

peeled garlic cloves and puree in a food processor until smooth; set aside.

Return the reserved broth, oregano and bay leaves to a boil, add barley. Reduce

heat and simmer, covered, until barley is

tender, about 40 minutes. Add reserved chopped vegetables and the vegetable

puree to the pot and simmer until the soup thickens, about 10 minutes. Season

with salt and pepper to taste. Serve sprinkled with fresh parsley.

 

 

 

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