Thick Peasant Soup With Barley Recipes

BARLEY PEASANT SOUP

Steps:

• In a stockpot, brown meat in oil. Add onions and celery. Cook until beef is no longer pink. Add garlic and cook 1 minute longer. Add water and broth; bring to a boil. Add carrots and barley. Reduce heat; cover and simmer for 45-60 minutes or until barley is tender. , Add the beans, zucchini, tomatoes, cabbage, parsley and seasonings; simmer 15-20 minutes or until vegetables are tender. Top each serving with Parmesan cheese if desired.

THICK PEASANT SOUP WITH BARLEY

Steps:

• Start off by whisking the tomato purée into the stock or water, then pour this into a medium-sized saucepan along with the pearl barley. Bring up to simmering point and simmer gently for about 40 minutes or until the barley is tender. Meanwhile, chop all the vegetables very finely (as the pieces are going to be left whole and not liquidised, they do need to start off quite small). Ten minutes before the barley is ready, melt the butter in another saucepan, then stir all the prepared vegetables into it together with the garlic so they get a good coating of fat, then season with salt and pepper, turn the heat down to low, put a lid on and leave the vegetables to sweat to draw out the juices for about 10 minutes. When you take the lid off the fresh aroma is fantastic! Now add the barley and stock to the vegetables and continue to simmer the lot (covered) for a further 10 minutes. Meanwhile, make the sesame toast. Pre-heat the grill and toast the slice of bread on one side only. Then butter it on the untoasted side (right up to the edges) and sprinkle the sesame seeds all over it to cover as evenly as possible, pressing them down so they will stay in position (if you're lucky). Return the bread to the grill. Toast the sesame-encrusted side until the sesame seeds are lightly toasted and the bread itself is golden-brown. Then cut the slice up into four fingers. Stir the cream into the soup and serve it very hot, with the parsley sprinkled over and with the sesame toast.

PEASANT SOUP (LIKE OLGA'S)

Steps:

• In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
• Drain off fat.
• Add tomatoes, garlic, bay leaf and broth.
• Bring to a boil.
• Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
• Then reduce to simmer for 30 minutes.
• Salt and pepper to taste.
• Serve with toasted pita bread triangles.

HEARTY PEASANT SOUP

Steps:

• Heat oil in a large saucepan over medium heat and add onion and garlic. Season with salt and pepper; cook, stirring frequently, until onion is softened, 4 to 5 minutes.
• Add tomato paste and vinegar; cook, stirring frequently, until slightly darkened, 2 to 3 minutes.
• Add tomatoes (with their juice), beans, broccoli rabe, and 4 cups of water. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until broccoli rabe is tender, 8 to 10 minutes. Season with balsamic vinegar, salt, and pepper to taste.
• To serve, place a slice of toasted bread in the bottom of each serving bowl; ladle soup over toast.

BEAKER'S VEGETABLE BARLEY SOUP

Steps:

• Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.