Barley Leek Soup

Lynn's picture
Submitted by Lynn on Mon, 05/21/2007 - 7:01pm

Summary

Yield
Prep Time2 hours
RecipesSoups and Stews
SeasonsWinter

Description

A thick, delicious, stick-to-your-ribs soup that's almost a stew. It's really important to use a good stock for this; if the stock is watery or flavorless, the soup won't have much character. I strongly urge you to use homemade.

Ingredients

  • 2 qt stock, poultry, beef or vegetable, preferably homemade
  • 3 large leeks, cleaned and sliced
  • 3 ribs celery, chopped
  • 4 carrots, peeled and sliced
  • 4 T butter
  • 2 t Herbes de Provence
  • 1 c pearl barley
  • Salt and pepper to taste

Instructions

In a soup pot, melt the butter over medium heat and add the leeks. Cook until soft. Add the herbes de provence, the celery and the carrots, cook five minutes, stirring frequently. Add the stock and the pearl barley, cook until the barley is soft--about an hour. Salt and pepper to taste. It will be thick and unctious, like a very watery porridge.

Notes

Best served with crackers, especially Ry Krisp, and a pat of butter on top. You will love it.

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