November 11, 2008

Comfy soup

Potato barley soup

You know what makes any vegetable soup amazing? Barley. Adding it to a soup transforms an appetizer into a full meal with all the food groups - and that slightly chewy, buttery texture is just so perfect. I made this soup heavy on the barley and the potatoes, instantly making comfort food. Really good stuff when the days are chilly and the evenings are getting positively frigid.

Very Simple Potato Barley Soup:

celery
carrots
yellow pepper
red pepper
onion
potatoes
whole barley grains

- dice onion, celery, carrots, and peppers
- add water, salt to taste, let boil for 10 minutes or so
- add potatoes and barley
- let boil until potatoes and barley are soft

I like mine with a spoonful of sour cream. How do you eat your soup?

3 comments:

Erik said...

What a nice picture, and a great, simple recipe.
I like to use sour cream in soups, but not usually in clear soups such as this. I also used to like to have a big chunk of bread to dunk into my soup, but I cannot eat anything made from wheat flour anymore. So now I use cornbread, which sometimes falls apart in the soup. Which is okay, really...it just adds more flavor and texture :)

cyndyava said...

Beautiful photo. Your soup looks delicious. It's the perfect day for this, too.

MM said...

Amazing picture! Where is Gourmet Magazine on that one!... Definitely sour cream :)