BARLEY AND SPRING ONION SOUP WITH FAVA BEANS
This is a light, sweet onion soup to make when those big, juicy spring onions accompany fresh fava beans in the farmers' market. You can make a quick vegetable stock with the trimmings while you're prepping the ingredients.
Provided by Martha Rose Shulman
Categories one pot, soups and stews
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Quarter the onions lengthwise (stem to root end), then slice thinly across the grain.
- In a large, heavy soup pot heat the oil over medium heat and add the onions. Cook, stirring often, until they have softened and begun to darken a little; do not let them brown. Add a pinch of salt, the stock and the bouquet garni. Bring to a boil, add the barley, reduce the heat, cover and simmer 1 hour. Taste and adjust salt. Add freshly ground pepper.
- Remove the bouquet garni and discard. Add the fava beans and continue to simmer for 5 to 8 minutes more. Stir in the herbs. Serve, topping each bowl with the cheese croutons.
BARLEY BEAN SOUP
This is a good, basic everyday sort of soup, great in cold weather. It is vegetarian but not only vegetarians love it!
Provided by TishT
Categories Grains
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a soup pot.
- Add the onions and garlic and saute until the onions are golden.
- Add all the remaining ingredients except the last 4.
- Cover with the water.
- Bring to a simmer, and simmer gently covered for 1 hour.
- At this time the barley and vegies should be tender.
- Add the beans, parsley, and dill.
- Season to taste with salt and pepper, then simmer for another 30 minutes over low heat.
- Serve at once or allow the soup to stand for an hour or so before serving, then heat through as needed.
- *Asthe soup stands, it will thicken, adjust the consistency as desired with additional water, then correct the seasonings.
SPRING BARLEY SOUP
This soup is as cozy as mushroom-barley soup and as vibrant as spring. Chewy barley, crisp asparagus and peas lay in a broth bolstered by umami-rich soy sauce and miso. Hits of fresh ginger and vinegar enliven the mix. Feel free to swap in other vegetables that catch your eye: Add leeks and hearty greens with the barley, and quicker-cooking vegetables like sliced turnips or snap peas with the asparagus. For more protein, add cubed soft or firm tofu to bowls, or stir a beaten egg into the pot as you would for hot and sour soup.
Provided by Ali Slagle
Categories soups and stews, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot or Dutch oven, add the oil and garlic, and heat over medium. Cook, stirring, until fragrant and softened but not browned, 2 to 4 minutes. Add 6 cups of water, the barley and 2 teaspoons soy sauce. Bring to a boil over high, then reduce heat to medium and simmer until the barley is tender, 25 to 30 minutes.
- Add the asparagus and peas, and cook until bright green and crisp-tender, 3 to 4 minutes. Remove pot from heat.
- In a small bowl or liquid measuring cup, stir a spoonful of the soup into the miso until dissolved. Pour into the pot, along with the rice vinegar, ginger and remaining 1 teaspoon soy sauce; stir to combine. Taste for salt level and adjust with more soy sauce. (Leftovers will keep for up to 2 days; rewarm over low heat, thin with water, and add vinegar and soy sauce to taste.)
FAVA BEAN SOUP
An ancient member of the pea family (Europeans and North Africans have been eating them for millennia), fava beans have a nutty taste and buttery texture all their own.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Saute onion in olive oil. Season with salt. Stir in chicken stock. Bring to a simmer. Add fava beans. Simmer until tender. Stir in Parmesan. Puree. Season with lemon juice, salt, and pepper.
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