Barley soup with dandelion recipe

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Cookbooks often show a skewed version of everyday life; bacon is not in the barley soup everyday of course it tastes fantastic, but it is not really completely necessary. You can replace it with a few sprigs of herbs, such as thyme, to make a vegetarian version.

  • Yield: 4 Servings
  • Preparation Time: 50 Minutes

Ingredients

  • 2¾ oz (75 g) smoked bacon slices
  • 2 tablespoons canola oil
  • 4½ oz (125 g) barley
  • 5 cups vegetable broth
  • 9 oz (250 g) root vegetables, such as carrots, beets, and parsnips
  • 7 oz (200 g) Yukon Gold potatoes
  • 2–3 cloves garlic
  • 1 handful young dandelion leaves (about 1¾ oz (50 g)) or arugula, escarole, or endive if dandelion is not available
  • 1 teaspoon lemon juice
  • 4 eggs
  • freshly ground salt and pepper
How to Make It
  1. Cut the bacon slices into small pieces and render down the fat over low heat in a pot with 1 tablespoon canola oil. Remove the bacon and lightly cook the barley in the same pot. Pour in the vegetable broth, bring to a boil, reduce the heat, and simmer for about 40 minutes.
  2. In the meantime, peel the root vegetables, potatoes, and garlic, then slice. After 25 minutes cooking time, add the vegetables to the broth. Slice the dandelion leaves in 1–1½in (3–4 cm) pieces. Combine with lemon juice, salt, pepper, and the remaining canola oil. Put aside.
  3. Crack an egg into each of the four soup bowls. Taste and season the hot soup, and carefully ladle it over each egg; allow to sit a few minutes. Sprinkle with dandelion leaves and bacon to serve.
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