Shape Magazine's Barley Cauliflower Soup Recipe

I had never thought of pairing barley and cauliflower before until I saw this recipe in my Shape magazine, nor had I though of this particular combination of herbs and spices. It was great soup!

If you prefer thicker soup, either decrease the amount of broth or increase the amount of barley added.

olive oil
1/2 red onion, chopped
2 garlic cloves, minced
1/2 t cinnamon
1/2 t dried thyme, rubbed
1 bay leaf
salt and ground black pepper to taste
4 cups chicken or vegetable broth
1/4 cup pearl barley
1 small (15 oz) can diced tomatoes
1/2 head cauliflower, broken into florets

In a Dutch oven over medium heat, saute onion til softened, about 5 minutes. Stir in garlic and cook another minute or so. Stir in herbs and spices.

Increase heat to high; add broth and barley. Bring to a boil. Reduce heat to medium low; cover and simmer for 30 minutes, stirring occasionally.

Stir in tomatoes and cauliflower; recover and simmer another 15 minutes, or til barley and cauliflower are tender. Taste and adjust as desired. Remove bay leaf.

I served the soup with a slice of homemade buttermilk cornbread.http://media-files.gather.com/images/d92/d260/d746/d224/d96/f3/full.jpg

Comments

Post a Comment

Popular posts from this blog

~Big Al's~ Subs

Image
 I was inspired by this article from my sister Rob, who explains who Big Al is and what he has meant to legions of hungry people in a small town: http://www.gather.com/viewArticle.jsp?articleId=281474977272353&nav=Namespace What makes Big Al's subs better than any others that I have tried are the buns. He uses the same dough recipe as he does for the pizza. This is what I have tried to recreate here. I also made the sub sauce, which is near world famous. I don't think anyone who orders a sub from Big Al's does not also get a side of the sauce. (Well, other than me, but Matt likes it, so of course I had to make it). This is my version of the Big Al's Special complete with sub sauce. Homemade Sub Buns (recipe follows) Capicola Genoa Salami Provolone Cheese Lettuce, tomato and onion Pepperoncini (optional. They aren't authentic to an Al's) Al's Sub Sauce (recipe follows) Homemade Sub Buns I use this pizza dough recipe, which I really like:
Read more

Magic Cookie Bars Recipe

Image
One of my favorite cookie bars of all! 1/2 cup butter, melted 1 1/2 cups vanilla wafer crumbs 1 (14 ounce) can sweetened condensed Milk 2 cups semisweet chocolate chips 1 1/3 cups flaked sweetened coconut 1 cup chopped walnuts Preheat oven to 350°. Coat 13x9" baking pan with non stick cooking spray. Combine vanilla wafer crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a spatula. Bake 25 minutes or til lightly browned. Cool. Cut into bars.
Read more

Mario Batali's Pasta with Roasted Cauliflower

Image
This pasta was absolutely fantastic! 1/2 head cauliflower, broken into florets olive oil, divided salt and freshly ground black pepper 3 garlic cloves, minced 2 anchovies 1 small (14.5 oz) can diced tomatoes 2 cups hot cooked pasta (I used cavatappi) 1/4 cup freshly grated Parmesan chopped fresh parsley leaves pinch saffron 1 T pine nuts, lightly toasted Preheat oven to 350°. Place cauliflower on a large baking pan and drizzle with a little olive oil and sprinkle generously with salt and pepper. Roast for about 15-20 minutes or til lightly golden. Remove and set aside. In a large saucepan, heat oil over medium heat. Cook garlic for a few seconds; mix in anchovies, tomato and garlic. Stir til the anchovies dissolve, about 5 minutes. Toss hot pasta with cauliflower, anchovie mixture, parsley, Parmesan, parsley and saffron. Taste and adjust as desired. Stir in pine nuts and serve immediately. I served the pasta with grilled Texas toast.
Read more