CABBAGE AND PARMESAN SOUP WITH BARLEY

facebook share image   twitter share image   pinterest share image   E-Mail share image



Cabbage and Parmesan Soup With Barley image

A comforting soup with texture and bulk provided by barley. Parmesan rinds, simmered here in the same way that a ham bone might be used in France or Italy, contribute great depth of flavor to this wonderful, comforting soup. I love the added texture and bulk provided by the barley.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, soups and stews, appetizer, main course

Time 1h10m

Yield Serves 6

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 medium head cabbage, cored and shredded (7 to 8 cups)
2 garlic cloves, peeled and crushed
Salt to taste
1 large Yukon gold or 1/2 russet potato (about 6 ounces), peeled and diced
6 cups water, chicken stock or vegetable stock
2 large Parmesan rinds (2 to 3 ounces)
Freshly ground pepper to taste
1 cup cooked barley
Chopped fresh dill, chives or parsley for garnish
Freshly grated Parmesan for serving

Steps:

  • Heat oil over medium heat in a large, heavy soup pot. Add onion and cook, stirring, until tender, about 5 minutes. Add shredded cabbage, garlic, and about 1/2 teaspoon salt. Cook, stirring often, until the cabbage begins to soften, about 5 minutes. Add the potato, the water or stock, the Parmesan rinds, and salt and pepper to taste. Bring to a boil, reduce the heat to low, cover and simmer over low heat for 45 minutes, until the vegetables are very soft. Remove and discard the Parmesan rinds.
  • Using an immersion blender, or in batches in a regular blender coarsely purée the soup. If using a regular blender fill it only halfway and pull a dishtowel over the top rather than covering tightly with the lid. Return to the pot and stir in the barley, or place a spoonful of barley in each bowl. Taste the soup and adjust seasonings, and heat through. Serve, garnishing each bowl with a sprinkling of minced dill, chives or parsley, and a spoonful of grated Parmesan.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1017 milligrams, Sugar 5 grams

There are no comments yet!