|Barley, leek and tomato soup
Despite the barley and parsnip, which I associate with winter, this is an excellent spring soup. The lemon zest makes it really refreshing. This recipe is from Gourmet Vegetarian magazine, volume 3 number 3. Serves 6.
|1||large onion, chopped|
|2 cloves||garlic, chopped|
|1||medium leek, sliced in fine half moons|
|1||small parsnip, peeled and sliced in fine half moons
|2 cups||vegetable stock|
|2 teaspoons||sea salt|
|6||large ripe tomatoes, diced|
|freshly ground black pepper to taste|
|zest of two large lemons|
|1/2 bunch||parsley, chopped|
To prepare the barley: either soak in 4 cups of cold water for 6 hours or overnight, or simmer in 2 cups of water for 30 minutes.
Heat a pot, add the oil and saute the onions until soft and browning. Add the garlic, leek and parsnip, stir and cook for 15 minutes over medium heat. Stir in the tomatoes, stock, salt and barley; bring to a simmer and cook gently for 1 hour. Add the pepper, lemon zest and parsley, then serve.