Saturday, November 23, 2013

Tomato-Barley Soup

I am in love with the sight of this Le Creuset pot on my stove.
 I wanted to make tomato soup and grilled cheese last night (with my homemade chicken stock!) but I didn't have enough cheese for the sandwiches (the horror!). To make the soup more filling I decided to add in barley instead of orzo (because I also didn't have orzo). It was delicious and satisfying. The homemade chicken stock makes a big difference. Just what we needed for a chilly and thrilling Friday evening at home!
Tomato-Barley Soup 
(Adapted from my Tomato-Orzo Soup)
3 tablespoons good olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock, preferably homemade
1 (28-ounce) can crushed or diced tomatoes
Kosher salt and freshly ground black pepper
1/2 cup barley
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, salt (to taste) and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
2. Use an immersion blender to blend soup to the desired consistency. For a chunkier soup skip this step.
3. Add the barley to the soup and simmer until barley is cooked, about 45 minutes. 
4. Top with parmesan cheese or grilled cheese croutons!

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