Dinner Tonight

The temperature is 28 degrees and much too cold to be greeting a long awaited Spring. I enjoy the hearty comforting foods of winter as much as the next gal. But enough is enough, and I look forward to embracing the bright and fresh flavors of warmer weather.

But for tonight, hopefully one last time, I will be making a hearty soup filled with goodness. Barley and white beans mingle in a tasty chicken broth topped off with ribbons of  hearty escarole. Drizzle with a bit of extra virgin olive and a few shavings of Parmesan cheese and serve it forth one last time before Spring.

Barley, Bean and Escarole Soup

Adapted from a recipe from Eat This Poem
4 servings

1 medium onion, chopped
1 small fennel bulb, cored and chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
2 tablespoons extra virgin olive oil, plus more for serving
1/2 cup barley
Salt and pepper
1 garlic clove, minced
1 tablespoon tomato paste
pinch crushed red pepper flakes
4 cups chicken stock plus 2 cups water
1 small head escarole, roughly chopped
2 cups cooked cannellini beans
Parmesan cheese for serving

 Add onion, fennel, carrot, celery and garlic into bowl of food processor and pulse until finely chopped. In a large pot heat 2 tablespoons of oil over medium heat. Add the barley and cook, stirring often, until the grains are slightly browned, about 3 minutes.

Add the chopped vegetables to the barley and season with a generous pinch of salt and pepper. Saute, stirring occasionally, until vegetables have softened, about 6 to 8 minutes. Add the tomato paste and red pepper flakes and cook until the tomato paste is well incorporated.

Pour the broth into the pot and bring to a boil. Reduce heat and simmer, covered, until the barley is tender, 20 to 40 forty minutes.  Stir in the escarole and beans and cook, uncovered, until the escarole has wilted and the beans have warmed through.

Cook's Note:  If the barley has absorbed too much liquid, just add a bit more water to the soup when you stir in the escarole and beans.
                     

Soup Days

It's been awhile since I've posted; and it's time to get back to writing.

The summer was busy visiting friends on Nantucket, Cape Cod and Long Beach Island; cooking for and eating with friends; and five beautiful days in Mexico City for a fabulous family wedding.

But now fall has arrived in the northeast, and schedules are beginning to get back to normal. This past Sunday was rainy and dismal--the perfect kind of day to make soup.

I love making soup. The possiblilites are endless, and it is great to know that there is a nutritious meal or two tucked away in the freezer for nights when there is no time to cook.

Beef barley soup is a great one to start with.


Beef Barley Soup
Serves 4-6

1 lb. beef chuck (or round) cut into 1/2 inch pieces
3 carrots cut into large dice
3 celery stalks cut into large dice
1 onion, minced
1/2 cup pearled barley
1 14 oz. can chopped tomatoes, roughly pureed
4 cups lower-sodium beef broth
4 cups water
Salt and pepper to taste



Brown beef cubes in hot oil.Season with salt and pepper. Add carrots, celery and onion and saute for 1-2 minutes. Season with salt.



Add barley to pot and saute for about 1 minute. Add broth and water and bring to boil. Reduce heat, cover pot and simmer for 30 minutes.

Add tomatoes to pot and continue to cook for about 30 minutes, until meat is tender and barley is cooked through. Season to taste.


Serve this with a loaf of crusty whole grain bread and sweet butter along with a salad of mixed greens tossed with a vinaigrette--and you'll be good to go.