Barley Leek Soup Recipes

BARLEY LEEK SOUP

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.

CORIANDER, BARLEY, LEEK SOUP

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.

RICH BEEF BARLEY SOUP

Steps:

• Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
• Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
• Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
• When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.

BEEF, LEEK & BARLEY SOUP

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.