Barley Soup with Dandelion

Автор: Food and Drinks recipes на 3:22 AM

Cookbooks often show a skewed version of everyday life; bacon is not in the barley soup everyday—of course it tastes fantastic, but it is not really completely necessary. You can replace it with a few sprigs of herbs, such as thyme, to make a vegetarian version.

Serves 4 • Prep: 50 minutes

Ingredients for Barley Soup with Dandelion

2¾oz (75g) smoked bacon slices

2 tablespoons canola oil

4½oz (125g) barley

5 cups vegetable broth

9oz (250g) root vegetables, such as carrots, beets, and parsnips

7oz (200g) potatoes

2–3 cloves garlic

1 handful young dandelion leaves (about 1¾oz (50g)) or arugula, escarole, or endive if dandelion is not available

1 teaspoon lemon juice

4 eggs

freshly ground salt and pepper

How to cook Barley Soup with Dandelion

1 Cut the bacon slices into small pieces and render down the fat over low heat in a pot with 1 tablespoon canola oil. Remove the bacon and lightly cook the barley in the same pot. Pour in the vegetable broth, bring to a boil, reduce the heat, and simmer for about 40 minutes. 

2 In the meantime, peel the root vegetables, potatoes, and garlic, then slice. After 25 minutes cooking time, add the vegetables to the broth. Slice the dandelion leaves in 1–1½in (3–4cm) pieces. Combine with lemon juice, salt, pepper, and the remaining canola oil. Put aside. 

3 Crack an egg into each of the four soup bowls. Taste and season the hot soup, and carefully ladle it over each egg; allow to sit a few minutes. Sprinkle with dandelion leaves and bacon to serve.

Variations: You can also prepare a vegetarian risotto (for 4–6 servings): Peel and dice 1 onion, 2 carrots, and 2 parsley roots. Slice a leek in half lengthwise, then chop into 1cm cubes. Melt 2 tablespoons butter in a pot and cook 7oz (200g) barley for 2 minutes. Pour in 4½ cups vegetable broth and simmer for 30 minutes at medium heat. After 15 minutes, add the vegetables and season with salt and pepper. Coarsely chop the leaves from 2 bunches parsley or wild garlic. Add in at the end along with ¼ cup grated parmesan cheese. Serve hot.