Читать книгу Slow: Food Worth Taking Time Over - Gizzi Erskine - Страница 13
ОглавлениеUnder the Weather All the Veg Soup
In the grisly months when the weather is bringing you down both physically and emotionally, you can rest easy that at least winter provides you with some of the most important vegetables for your health. This soup is the perfect restorative – the barley is wholesome, the greens are health-giving and the broth will bring you back to life.
SERVES 6
Preparation time 20 minutes
Cooking time 30 minutes
2 tbsp olive oil
2 onions, finely chopped
4 garlic cloves, finely chopped
2 leeks, halved and shredded few sprigs of thyme, leaves picked
1 bay leaf
200g pearl barley
2 litres vegetable or chicken stock
1 large courgette, quartered then thinly sliced
bunch of cavolo nero, finely shredded
2 large spring onions, finely shredded
pinch of cayenne pepper
large pinch of white pepper
juice of ½ lemon
large handful of parsley, finely chopped
sea salt and freshly ground black pepper
In a large heavy-based saucepan, heat the oil over a medium heat and add the onions. Cook for about 15 minutes until they have softened and started to go golden, before adding the garlic. Cook for a further minute or two, then add the white part of the shredded leeks (keep the green part for later), the thyme and bay leaf. Allow the leeks to soften for about 5 minutes. Next mix in the pearl barley and cook it for a minute before pouring in the stock.
Cook at a medium simmer for about 25 minutes until the pearl barley has cooked through but still retains some bite. At this stage add the courgette, cavolo nero, the green part of the leeks and the spring onions. The vegetables will only take a few minutes to cook through. Before serving season with the cayenne pepper, white pepper, black pepper, salt, lemon juice and parsley.