Barley Soup With Greens, Fennel, Lemon, And Dill
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
69
Spice
55
Sweetness
53
Sourness
35
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 cups
Water3 cups
Onion (chopped)3 cup
Green Onion (sliced)1 cup
Dill (chopped fresh)3 tbsps
Mint (chopped fresh)2 tbsps
Lemon Juice (fresh)Directions:
1
Bring 4 cups water, 2 cups broth, barley, and 1 scant teaspoon sea salt to boil in large pot
2
Reduce heat to medium-low, cover, and simmer until tender, about 40 minutes
3
Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium-high heat
4
Add onions, sprinkle with sea salt, and sauté until golden brown, stirring often, about 15 minutes
5
Add sautéed onions and remaining 6 cups broth to pot with barley
6
DO AHEAD: Can be made 1 day ahead
7
Cool, cover, and chill
8
Rewarm before continuing
9
Add kale and chard to soup
10
Simmer until greens are tender, about 15 minutes
11
Add spinach, green onions, dill, fennel fronds, and mint; simmer 5 minutes
12
Add 1 tablespoon lemon juice
13
Season soup with sea salt, pepper, and additional lemon juice, thinning with more broth, if desired
14
Divide soup among bowls
15
Sprinkle feta cheese over, drizzle with oil, and serve
16
Bring 4 cups water, 2 cups broth, barley, and 1 scant teaspoon sea salt to boil in large pot
17
Reduce heat to medium-low, cover, and simmer until tender, about 40 minutes
18
Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium-high heat
19
Add onions, sprinkle with sea salt, and sauté until golden brown, stirring often, about 15 minutes
20
Add sautéed onions and remaining 6 cups broth to pot with barley
21
DO AHEAD: Can be made 1 day ahead
22
Cool, cover, and chill
23
Rewarm before continuing
24
Add kale and chard to soup
25
Simmer until greens are tender, about 15 minutes
26
Add spinach, green onions, dill, fennel fronds, and mint; simmer 5 minutes
27
Add 1 tablespoon lemon juice
28
Season soup with sea salt, pepper, and additional lemon juice, thinning with more broth, if desired
29
Divide soup among bowls
30
Sprinkle feta cheese over, drizzle with oil, and serve