TURNIP AND BARLEY SOUP

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



Turnip and Barley Soup image

Provided by Jacques Pepin

Categories     dinner, weekday, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

3 tablespoons canola or safflower oil
2 onions (8 ounces), peeled and cut into 1/2-inch pieces (2 cups)
1/2 Savoy cabbage (8 ounces), cut into 2-inch pieces and washed (6 cups)
2 carrots (6 ounces), peeled and cut into 1/2-inch pieces (1 cup)
1 pound potatoes, peeled and cut into 1/2-inch pieces (4 cups)
3 white turnips (12 ounces), peeled and cut into 1/2-inch pieces (2 cups)
1/3 cup pearl barley
8 cups light chicken stock, 8 cups water with 3 chicken bouillon cubes or 8 cups water
Salt to taste (about 2 teaspoons, but more or less depending on the saltiness of the liquid used)

Steps:

  • Heat the oil in a large kettle until hot. Add the onions and the cabbage, and saute them over medium to high heat for about 5 minutes, until lightly browned.
  • Add the carrots, potatoes, turnips, barley, stock and salt, if necessary. Bring to a boil, reduce the heat to low, cover, and cook at a gentle boil for 1 hour. Serve hot.

There are no comments yet!