Barley Soup with Greens, Fennel, Lemon and Dill

Barley Soup with Greens, Fennel, Lemon and Dill

357291Serves 6-8

-4 c. water
-8 c. vegetable broth, divided
-1 c. pearl barley, rinsed
-1 t. fine sea salt, plus additional for sprinkling
-2 T. extra-virgin olive oil, plus additional for drizzling
-3 c. chopped onions
-8 c. coarsely chopped & stemmed kale leaves (about one 7-oz.bu.)
-6 c. coarsely chopped & stemmed chard leaves (about one 7-oz. bu.)
-5 c. spinach leaves (about 5 oz.)
-3/4 c. sliced green onions
-1/2 c. chopped fresh dill
-1/2 c. chopped fresh fennel fronds
-3 T. chopped fresh mint
-1 to 2 T. fresh lemon juice
-1 7-oz. package feta cheese, crumbled

Bring 4 cups water, 2 cups broth, barley, and 1 scant teaspoon sea salt to boil in large pot.

Reduce heat to medium-low, cover, and simmer until tender, about 40 minutes.

Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with sea salt, and sauté until golden brown, stirring often, about 15 minutes. Add sautéed onions and remaining 6 cups broth to pot with barley.

Add kale and chard to soup. Simmer until greens are tender, about 15 minutes. Add spinach, green onions, dill, fennel fronds, and mint; simmer 5 minutes. Add 1 tablespoon lemon juice.

Season soup with sea salt, pepper, and additional lemon juice, thinning with more broth, if desired.

Divide soup among bowls. Sprinkle feta cheese over, drizzle with oil, and serve. Enjoy!

Adapted by Anna Thomas from Bon Appétit on, 2/10


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