Brussels Sprouts And Barley Soup Recipes

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BRUSSELS SPROUTS SOUP WITH CARAMELIZED ONIONS



Brussels Sprouts Soup with Caramelized Onions image

I was looking for a new way to cook Brussels sprouts. This soup is one of my favorite ways now.

Provided by carenough2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
3 onions, thinly sliced
1 tablespoon sugar
1 pound Brussels sprouts, trimmed and halved
1 teaspoon fresh thyme
4 cups chicken stock
salt and ground black pepper to taste
½ cup sour cream
4 dashes hot pepper sauce (such as Frank's RedHot®), or to taste

Steps:

  • Combine oil and onions in a pot over low heat. Cover and cook until very tender and soft, 30 to 40 minutes. Remove cover and sprinkle sugar over onions. Cook, uncovered, until onions are light brown, 10 to 15 minutes more.
  • Stir Brussels sprouts and thyme into the pot. Pour in stock and season soup with salt and pepper. Bring to a boil, reduce heat, and simmer until sprouts are just tender, about 10 minutes.
  • Allow soup to cool slightly. Blend to a smooth consistency using an immersion blender. Reheat gently, about 2 minutes, and adjust seasoning if necessary.
  • Top each portion of soup with a spoonful of sour cream and a dash of hot pepper sauce.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 31.5 g, Cholesterol 13.4 mg, Fat 10.5 g, Fiber 7.3 g, Protein 7.2 g, SaturatedFat 4.6 g, Sodium 801.3 mg, Sugar 13.4 g

PEARL BARLEY SOUP



Pearl Barley Soup image

I saw this recipe being made on the Cook and the Chef. I was so in awe of this recipe I just have to try it. Slow and good old-fashioned comfort food! I have to try this very soon, served with crusty bread on a cold night......nothing better!

Provided by Tisme

Categories     Onions

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 18

1 large carrot, diced
2 sticks celery, diced
10 small baby onions, peeled and whole
1/2 leek, chopped
1 swede, diced small
2 bay leaves
2 sprigs thyme
1/2 cup barley, parboiled (boil in water 20-30 minutes and drain)
2 liters vegetable stock
6 tomatoes, peeled & chopped
1/8 cabbage, chopped very finely
1 tablespoon dry sherry
1/4 teaspoon ground coriander
1/2 cup peas
6 Brussels sprouts, blanched and cut into quarters lengthways
1/4 bunch parsley, chopped
3 tablespoons parmesan cheese, grated
fresh ground black pepper

Steps:

  • Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.
  • Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
  • Add the sherry and coriander. Remove bay leaves.
  • In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
  • Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
  • Serve with crusty bread.

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