Coriander Barley Leek Soup Recipes
CORIANDER, BARLEY, LEEK SOUP
Exotic flavors add pungency and depth to this hearty wintery soup. This is by far the best recipe I have ever invented. This soup refrigerates marvelously.
Provided by JOSHI
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 2h
Yield 10
Number Of Ingredients 10
Steps:
- In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
- Heat the olive oil in a stock pot over medium-high heat, and saute the onions and leeks until tender. Mix in the turkey, and cook until heated through. Pour the beef stock into the pot, and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
- Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.
Nutrition Facts : Calories 318.5 calories, Carbohydrate 32.1 g, Cholesterol 44.8 mg, Fat 9.2 g, Fiber 4.9 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 154.2 mg, Sugar 6 g
BEEF, LEEK & BARLEY SOUP
This recipe is from the book: "Home Cooking: A Writer in the Kitchen" by Laurie Colwin. As with all soup recipes, you as chef can change ingredients or add or subtract ingredients to make it something you like. Please post a critique if you happen on anything that makes a good tasting soup.
Provided by Chef Sean 2
Categories Grains
Time 3h20m
Yield 8-16 serving(s)
Number Of Ingredients 8
Steps:
- Trim the short ribs to get any surface fat and place on bottom of soup pot.
- Add barley, garlic, onions, leeks, and optionally mushrooms. (I like to add, rather that straight mushrooms, mushrooms and peppers fried in bacon grease.) You can also, at this point, add any other vegetable you have on hand.
- Pour in the filtered water. Let simmer on the back of the stove for a minimum of three hours.
- At the end of simmering, skim off the fat, take the short ribs out, cut the meat from the bones, chop it and put it back in the soup.
Nutrition Facts : Calories 77.6, Fat 0.3, SaturatedFat 0.1, Sodium 13.6, Carbohydrate 17.6, Fiber 3, Sugar 2.6, Protein 2.1
CORIANDER, BARLEY, LEEK SOUP
Exotic flavors add pungency and depth to this hearty wintery soup. This is by far the best recipe I have ever invented. This soup refrigerates marvelously.
Provided by JOSHI
Categories Barley Soup
Time 2h
Yield 10
Number Of Ingredients 10
Steps:
- In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
- Heat the olive oil in a stock pot over medium-high heat, and saute the onions and leeks until tender. Mix in the turkey, and cook until heated through. Pour the beef stock into the pot, and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
- Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.
Nutrition Facts : Calories 318.5 calories, Carbohydrate 32.1 g, Cholesterol 44.8 mg, Fat 9.2 g, Fiber 4.9 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 154.2 mg, Sugar 6 g
BARLEY LEEK SOUP
Bought some leeks and then I thought, "What now?" Here's what happened and now it's a staple item here. If you hate celery, leave it in large sections that you can fish out later.
Provided by Honeywine
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Clean the sliced leeks by letting them float in a bowl of water for a few minutes and letting any dirt or grit fall to the bottom.
- Put all the ingredients EXCEPT the barley into a large pot and simmer.
- Once the leeks and celery have become translucent and soft (approximately 40 mins.), add the barley stirring occasionally until tender (approximately 45 mins.).
- Season to taste before serving.
Nutrition Facts : Calories 89, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.2, Sodium 762.9, Carbohydrate 18.1, Fiber 3.3, Sugar 2.3, Protein 3.3
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