Monday, March 24, 2014

Saint Antony of the Desert Soup

This was a great soup but it does may quite a bit of soup.  The recipe states it makes 4 serving.

Saint Antony of the Desert Soup
3 tablespoon oil of choice
1 cup of barley
1 carrot, finely grated
2 leeks, sliced
1 bay leaf
1/3 cup fresh parsely, minced
salt to taste
7 cups water
1 bouillon cube, if desired
chopped mushrooms, if desired

1) Heat the oil in a soup pot and add the barley, stirring continously for one minute. Immediately add the carrot, leeks, bay leaf, parsley, salt, and water.

2) Cook the soup over low the meduim heat, covered, for 40 to 45 minutes, until the barley is tender.  Add more water if needed. For extra taste, add the boullon and the mushrooms during the last 20 minutes of simmering.  Remove the bay leaf. Serve hot.

1 comment:

  1. Just had to comment 'cause I love that painting! IIRC, it's the only Michelangelo in the US. It's actually in the permanent collection at the Kimball Museum in Fort Worth--if you ever are up there, you might stop by and see it in person. So cool!