Tuscan Barley Soup

Last Year's Post: Chicken Limone Pasta

Two Years Ago:  Seared Scallops with Herb-Butter Sauce

I made this soup for a friend who was scheduled for knee surgery so she wouldn't have to worry about having a warm, comforting supper when she got home. When I brought it over to her house and described the contents, her husband gave me a skeptical look and said "sounds healthy". But after they had it for dinner he made a point of calling me to tell me how delicious it was, which made me very happy.  (It's an accomplishment when you can make something that's very healthy AND delicious, even for the skeptics.)  This soup has no less than six different vegetables (interestingly, no potatoes or tomatoes) and the nutritional benefits of barley.  I chose to add some Italian sausage but you could certainly leave it out to go vegetarian.

Your chopping skills will get a workout with those veggies - I timed myself and the prep took about 30 minutes (including time out for pictures, of course).  This would be a perfect little project for the weekend so all you have to do is warm it up during the week when you're tired and it's raining or snowing, and it tastes even better after it sits for a day. Add some crusty bread (and maybe a nice glass of red wine) and you've got yourself a delicious meal.

So, the six vegetables are:  carrots, zucchini, parsnips, leek, fennel and kale.  A somewhat unusual combination, but interesting, don't you think?

After all that chopping, the rest is easy - saute some Italian sausage, toast the barley in the same pot, then dump everything else in and let it simmer for about 50 minutes.

90 minutes after you start, you have an enormous steaming hearty pot of deliciousness.  Not bad.

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Tuscan Barley Soup

Serves 6-8

Freshly grated Parmesan cheese and chopped chives would make a nice garnish.

2 tablespoons olive oil

3 sweet or spicy turkey sausage links, casings removed

1 cup pearl barley

12 cups low-sodium chicken broth

2 medium carrots, peeled and thinly sliced into ½” rounds

2 medium parsnips, peeled and thinly sliced into ½” rounds

2 medium zucchini, halved lengthwise and cut into ½” sliced

1 fennel bulb, cut in half, cored, and thinly sliced (longer pieces may be cut in half)

1 medium leek, white and light green part only, cut in half lengthwise and thinly sliced crosswise

1 bunch of Tuscan kale, center stems removed and leaves thinly sliced

1 Parmesan cheese rind, optional

1 dried bay leaf

1 ½ teaspoons kosher salt

¾ teaspoon freshly ground black pepper

Prep all the vegetables before starting.

In a large stockpot, heat the oil over medium-high heat.  Add the sausage and cook, breaking up the meat into small pieces, until cooked through, about 5 minutes.  Remove the sausage and reserve.

Add the barley to the pot and cook stirring constantly until lightly toasted, about 4 minutes.  Add 10 cups of broth (reserving the rest for later), carrots, parsnips, zucchini, fennel, kale, cheese rind (if using), bay leaf, 1 teaspoon salt and ½ teaspoon pepper.

Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the barley is tender, about 50 minutes.  Add the sausage back in during the last 10-15 minutes of cooking.  Stir the pot occasionally and add additional broth if needed to make the soup your desired consistency.

Remove the Parmesan rind and bay leaf, then season the soup with the remaining ½ teaspoon salt and ¼ teaspoon pepper.

Chicken Pho

Last Year's Post: Eggs in Tomato Sauce with Smoked Mozzarella
Two Years Ago:  Balsamic Vinegar Chicken with Almond Peppers

Pho is very popular, but it's always been somewhat of a mystery to me - what is it, exactly, and how do you pronounce it?  Turns out the "what is it" part is a little easier to explain than the "how do you pronounce it" part.  Basically, pho is a hearty Vietnamese soup that typically contains either chicken or beef, noodles, and vegetables.  I think of it much like the Mongolian hot pots that were so popular a decade or two ago, where you put a bunch of ingredients in a big bowl and then pour hot stock over the whole thing.

As for how to pronounce it,it looks like you should pronounce it "foe" but the correct pronunciation is actually "fuh".  Click here to hear it pronounced. (Isn't technology great?)

Although this is a recipe for chicken pho and therefore technically for chicken soup, it's a long way from any chicken soup you grew up with.  First, there's the chicken - boneless skinless thighs that are roasted in a dark and flavorful sauce of honey, mirin, soy sauce, fish sauce, and minced jalapenos, then thin sliced before adding to the soup.  The vegetables - shiitake mushrooms, leeks, and kale - add addition flavor, texture, color and nutrition.  The noodles aren't ordinary egg noodles, they're rice noodles, and the broth is boosted by the addition of lime juice and ginger.  The soup is finished with fresh cilantro sprigs and a few additional slices of jalapeno just to make sure you're awake.  A note about the jalapenos - I really wanted to use a red jalapeno for the garnish on the top to make it even prettier, but for some mysterious reason not one single store in my area had them.  If you can find them, it would be a great addition - colorful food always looks best - but it's a very beautiful soup with the green jalapenos anyway.

The resulting soup is complex in its flavors and textures while remaining true to the genre in terms of its wholesome goodness and comforting, healing properties.  Yes, it's some work, but so is homemade "regular" chicken noodle soup, and this version is ever so much more interesting.  Any college students you know will think you're very cool, because they eat it all the time.  AND you know how to pronounce it.

You start by making the sauce and roasting the chicken.  The sauce calls for dark soy sauce rather than regular soy sauce, which is darker, thicker and more intense in flavor.  You can find it at your local Asian market but regular soy sauce will work almost as well (the sauce won't be quite as thick).

Then you saute the mushrooms and leeks while slicing some kale, heating the broth, and softening the noodles. I used Tuscan kale, which I find to be less tough and bitter than curly kale.

After that it's pretty much just assembly.  I wanted a very chicken-y tasting broth so I added a little chicken base to the chicken broth when I was heating it, but you can leave it out if you prefer.  It gave the broth a nice dark color also.  I was really happy with the results.

printable recipe

Chicken Pho

Serves 4

1 tablespoon dark soy sauce

1 tablespoon honey

1 tablespoon mirin

1 tablespoon fish sauce

2 jalapenos, divided

4 boneless skinless chicken thighs

3 ounces shiitake mushrooms, cleaned, stemmed and sliced

1 leek, white part only, sliced lengthwise and thinly sliced crosswise

1 tablespoon olive oil

6 cups low-sodium chicken broth

6 coin-sized slices of fresh ginger

3 tablespoons fresh lime juice

2 teaspoons chicken base or chicken bouillon cubes (optional)

2 cups shredded Tuscan kale (ribs removed first)

6 ounces rice noodles

Cilantro leaves, for garnish

Preheat oven to 400d.

In a medium bowl, combine the soy sauce, honey, mirin, and fish sauce.  Mince one of the jalapenos and add it to the sauce.  Add the chicken thighs, turning to coat, then place them on a small aluminum foil-lined roasting pan.  Pour the remaining sauce over the chicken. Roast the chicken, turning over in the sauce several times, for 30 minutes.  Remove and cool before slicing thinly.  Set aside.

Heat a skillet over medium heat, then add the olive oil and mushrooms.  Sauté for 2 minutes, then add the leek and turn the heat to medium low.  Sprinkle with salt and sauté for 5-7 minutes until tender.  Set aside.

Meanwhile, in a large saucepan add the chicken broth, chicken base (if using), ginger and lime juice.  As it approaches a boil add the kale and let cook for 2-3 minutes.  Remove the kale with a slotted spoon to a small bowl; set aside.  Remove the ginger with the slotted spoon and discard.  Keep the broth hot; season with salt to taste.

At the same time that the broth is heating, bring a bowl of water to a boil and add the rice noodles, letting them soak according to package directions (typically 8-10 minutes).  Drain.

Stem and with a small knife remove the seeds from the remaining jalapeno, then thinly slice into rings.

To assemble, place the chicken, mushrooms, leeks, kale, and noodles in wide shallow bowls.  Carefully pour the hot broth over all and garnish with cilantro leaves and jalapeno rings.  Serve immediately.

Jewels of Spring

I can hardly wait for the farmer's markets to open every spring.  Not only do I love the fresh fruits and vegetables, I'm also always on the lookout for a new variety or an unfamiliar food to try.  My local market has a lot of fruits and vegetables that you won't find in any store - I just ask the grower what they are, what they taste like, and how to cook them.  Most are very accommodating and will even give you a taste.  It's a great way to expand your horizons.  We also like to visit farmer's markets when we travel -  they're great photo ops as well as interesting places to buy local items to bring home.  (The picture at the top of my blog is from the market in Aix-en-Provence, France.)

Two of my spring favorites are familiar to everyone - asparagus and rhubarb.  I discovered a great recipe for an elegant Asparagus Soup that I want to share.  Since that's such a classic dish, I decided to feature something a little more off-the-wall for rhubarb than your typical muffin or crumble.  How about Chicken with Rhubarb Sauce?  Now that's different, as they say in the midwest.

First the asparagus soup - thickened with leek, zucchini and potato, it has a more complex flavor and is healthier than a cream of asparagus soup.  It's a really easy recipe if you have thin asparagus, otherwise you peel the stalks which takes a long time.  Try to avoid that unless you're feeling a need to be punished for something.

If you have a lot of asparagus or your asparagus is too thick for the soup recipe, check my blog archive at left for April (Asparagus Tart), January (Chicken and Asparagus Stir-Fry) and March (Spring Risotto) for other ideas.



On to the chicken with rhubarb sauce - boneless chicken thighs (or boneless skinless breasts if you prefer) flavored with orange, ginger, sherry, honey, cardamom and rhubarb. I served it over white rice and topped it with some fresh pea shoots I found at the market for fun.

* * click here for a printable Asparagus Soup recipe * *

Asparagus Soup
Serves 4 to 6

Note: potato and zucchini help thicken the soup and give it a creamy texture without any cream.

2 lb (two bunches) thin asparagus
1 tablespoon olive oil
1 leek, white and light green parts only, sliced and washed
1 large potato, peeled and cut into large dice
3 cups chopped zucchini (about 2 large)
4 cups vegetable stock
Salt and pepper


Trim the woody ends off the asparagus, then cut off the tips and reserve. If your asparagus is thin there’s no need to peel the stalks, otherwise they should be peeled to ensure the fibrous exterior doesn’t get in the soup. Cut the stalks into 1 to 2 inch pieces and set aside.

Bring some water to boil in a saucepan, add the asparagus tips, reduce the heat and simmer covered for 4 minutes. Remove from the water and immediately immerse the tips in ice water to stop cooking. Drain and set aside.

Heat the olive oil in a soup pot and sauté the leek for a few minutes. Add the potato, zucchini and asparagus stalks and continue to sauté for a few more minutes. Add the vegetable stock, bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes until the vegetables are tender. Puree the soup in a blender, working in small batches to prevent an explosion of hot liquid, and return to the soup pot. Taste and adjust salt and pepper, then add asparagus tips and bring to a simmer again before serving.



* * click here for a printable Chicken with Rhubarb Sauce recipe * *

Chicken with Rhubarb Sauce
Serves 4 to 6


8 boneless skinless chicken thighs (or can substitute chicken breasts)
Kosher salt
Black pepper
2 tablespoons olive oil
2 medium shallots, fineloy chopped
2 tablespoons finely chopped fresh ginger
1 teaspoon ground cardamom
½ cup dry sherry
1 cup low-sodium chicken stock
¼ cup honey
¼ cup fresh squeezed orange juice (from about 1 medium)
1 pound rhubarb stalks, medium dice

Preheat oven to 375d.

Season chicken thighs with salt and pepper. Heat the oil in a large oven-proof skillet or sauté pan over medium heat. Place half the chicken thighs in the skillet and cook until golden brown, about 4 minutes per side. Remove and repeat with the other half of the chicken.

Reduce the heat to medium-low and add the shallots, ginger, and cardamom. Season with salt and pepper and sauté until the shallots are soft, about two minutes. Pour in the sherry, scraping the bottom of the pan to release any brown bits, and reduce the liquid by half (about 3 to 4 minutes). Add the chicken stock, honey, and orange juice and stir. Add the chicken and any accumulated juices to the pan, turn the chicken to coat, and bring to a boil.

Place the pan in the oven and cook until the sauce is vigorously bubbling around the sides and the chicken is cooked, about 35 minutes. Remove from the oven, scatter the rhubarb pieces between and around the chicken, and return the pan to the oven until the rhubarb is knife tender, about 15 minutes more.

Wild Mushroom & Wild Rice Chicken Soup

Last Year's Post: Very Lemon Chicken and Fruited Couscous

It's Still Soup Weather
I saw a picture for a wild rice chicken soup recipe a while back that intrigued me because it was broth based, not cream based.  I like cream soups as much as anyone but they're not the healthiest option, so I used that recipe as inspiration for creating my own.  The challenge I gave myself was to create a deeply flavorful, earthy and nutty soup minus the cream that is substantial and satisfying enough for dinner with some French bread.  After discussions with The Lawyer and a co-worker (thank you Nancy P!) I decided the key ingredients would be wild mushrooms, wild rice, fresh thyme, leek, shredded chicken, and a combination of chicken and beef broth.  The beef broth turned out to be key because it darkens the color and adds richness to the flavor of the soup.  No pale broth here!

I was really pleased with the results.  The soup is healthy yet very satisfying, and it was the perfect solution for Sunday dinner when we had gone out to a fancy restaurant the night before for a birthday celebration and over-indulged.

The original recipe was featured in an article on different ways to use rotisserie chicken, which is why the chicken was precooked and shredded as opposed to being cooked in the soup.  I liked the concept of shredded versus cubed chicken, plus it makes the soup really fast to prepare.  You can buy a rotisserie chicken or roast a chicken breast in advance.  The salad bar at my local store carries shredded roast chicken which was the easiest option of all.

The other advance prep work is to cook the wild rice.  After those two steps, the soup only takes about 30 minutes to prepare.  (I thought about cooking the wild rice in the broth itself, but was concerned that it would turn into wild rice broth and become overwhelming.)

I decided to use a combination of cremini and shiitake mushrooms, but you could also add portobellos if you like.  I read somewhere that you're supposed to scrape out the dark gills on portobellos so they don't turn your broth muddy, and that seemed like too much work.

It really does seem like a lot of mushrooms, especially after they're sliced, but they do shrink a lot when they cook and they are a key ingredient.

I always use low-sodium products including the chicken and beef broth here, so I ended up adding a teaspoon of salt to the broth.  Different packages of broth vary widely in their sodium levels, so be sure to check the label so you have a general idea before adding any salt to the recipe at all.  Always taste and adjust seasonings in small increments.

I really hope you try this recipe, because I'm pretty proud of it.  Dorky, but true.

click here for a printable recipe

Wild Mushroom & Wild Rice Chicken Soup

Serves 6

¾ cup uncooked wild rice

1 tablespoon olive oil

2 tablespoons butter

16 oz baby bella (cremini) mushrooms

3.5 oz shiitake mushrooms

1 leek, white and light green parts cleaned and thinly sliced

Salt

¼ cup Madeira or Marsala

4 cups low-sodium chicken broth

4 cups low-sodium beef broth

Pinch garlic powder

¼ teaspoon pepper

½ -1 teaspoon salt (start with the lower amount and adjust to taste)

1 tablespoon chopped fresh thyme leaves

1 tablespoon chopped fresh Italian parsley leaves

2 cups roast chicken, shredded

Snipped chives (optional)

Rinse the wild rice thoroughly and place in a medium saucepan with 4 cups of water.  Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes.  Drain and set aside. 

Clean the mushrooms and remove stems, then slice thinly.  Heat oil and butter in a soup pot over medium heat.  Add the mushrooms and stir to coat.  Cook 2 minutes, then add the leeks and sprinkle the vegetables lightly with salt. Cook and stir 3 minutes, until vegetables begin to soften.  Reduce heat to medium-low, and let vegetables sweat 5 to 7 minutes, stirring occasionally, until mushrooms darken and their juices have cooked off.  Add the Madeira and cook until evaporated, scraping up any browned bits on the bottom of the skillet. 

Add the beef stock and chicken stock to the saucepan.  Add garlic powder, pepper, ½ teaspoon salt and herbs and stir.  Increase heat to medium-high and bring to a gentle boil.  Add rice and chicken; stir and heat through.  Adjust salt and pepper to taste.

Serve garnished with snipped chives (optional).