Leek and Barley Soup

Garlic, Leeks and Carrots

Cutting Leeks:
1) Chop off both ends of the leek (one end has greens, one end doesn't) and use only white/pale green part (see above).
2) Cut two slices vertically 3/4 of the way down each leek so you can wash the inside of the leek. Dry.
3) Chop each leek like I did. 

This soup is thick, hearty and healthy. Perfect for a cold, rainy day! It's pretty versatile too- you can add in more veggies i.e. zucchini or mushrooms if you like.  I had never used barley but it's so cheap and it adds so much fiber and protein to a meal that I am going to look for more recipes that I can use it in!  

 I usually buy those mini whole wheat sourdough loves from Trader Joe's (only 99 cents!) and serve the soup in those. The presentation looks so cool! 

Serves: 8

Ready In: 1 Hr. 15 Min.

Wine Pairing: Chardonnay

What You Will Need:

• 1 T. EVOO
• Pinch each of S& P.
• 1 t. thyme
• 4 leeks, white and pale green parts, washed and chopped
• 6 carrots, peeled and chopped
• 4 cloves garlic, minced
• 2 T. tomato paste
• 1/4 c. dry white wine
• 2 c. pearl barley
• 8 c. low sodium chicken broth or stock (add more if you want to thin it out a little) 

Method:

1. In a large pot, heat EVOO on medium heat.
2. Add leeks and garlic, sauté until soft, about 5 min. Add spices. 
3. Add carrots and cook until soft, about 5 min.
4. Add tomato paste, wine and stir. Cook for 4 min.
5. Add barley and broth or stock. Bring to a boil.
6. Reduce heat to low and simmer for about 45 min to let the barley cook.
7. If you would like, add more broth. 

Hello Leftovers!!

Recipe Adopted from William Sonoma's 'Soup of the Day'