member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Soup: 4.5 pt. Barley Soup


    Source of Recipe


    Gatherings & Celebrations

    List of Ingredients




    1 pound asparagus stalks (not tips)
    2 tablespoons olive oil
    2 leeks, white parts plus an inch of green, well rinsed and cut into thin half-moon slices
    1 cup diced carrots
    8 cups chicken broth
    1 cup barley
    1 medium zucchini, diced
    1 1/2 cups chopped Swiss chard or any dark leafy green of your choice
    1/4 cup roughly chopped fresh flat-leaf parsley leaves
    1/3 cup freshly grated Parmesan cheese

    Recipe



    Peel the asparagus stalks with a vegetable peeler to remove their tough fibrous skin. Cut the cleaned stalks into 1/2-inch pieces.

    Heat the olive oil in a medium soup pot. Over medium-low heat, cook the asparagus, leeks, and carrots, without browning, for about 7 to 10 minutes.

    Pour in 6 cups of the chicken broth and bring to a boil. Add the barley and simmer for about 25 to 30 minutes, or until the grain is tender. When ready to serve, add the remaining chicken broth, bring to a simmer and add the zucchini, Swiss chard, and parsley, and simmer for 4 or 5 minutes, until the zucchini is cooked through. Serve in warm bowls with the cheese sprinkled on top.

    Makes 6 servings

    Facts per Serving Calories: 265 Fat: 7g Carbohydrates: 34g Cholesterol: 4mg Sodium: 370mg Protein: 17g Fiber: 9g % Cal. from Fat: 24% % Cal. from Carbs: 51%

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |