Black Bean And Barley Soup Cannellini Chestnut And Green Garlic Broth White Bean and Wheat Berry
Soup Autumn Wheat Berry Soup Potato-Barley Soup Rice and Celery Soup (Minestra di Sedano e Riso)
Black Bean And Barley Soup
2 cups black beans 2 1/2 quarts water 2 tablespoons vegetable bouillon granules pinch mustard powder
1 cup onion, minced
1/2 cup celery, minced 1 Tbsp pearl barley
2/2 ounce lemon juice 2 tablespoons red wine
Soak beans in water 4 hours or over-night. Do not drain. Add all remaining ingredients except lemon
juice and wine. Cook for 2-3 hours till beans are soft and mushy. If you prefer a smooth soup, blend
and return to pan. Just before serving, mix wine with lemon juice, and add to hot beans.
Cannellini Chestnut And Green Garlic Broth Serves 4
Green garlic is the plant before the cloves have developed. You could use a garlic clove and 15g
chopped chives instead.
115g dried cannellini beans 1 large carrot, chopped 1 small leek, chopped 1 small onion, chopped 2
large sprigs fresh flatleaf parsley, stalks separated 55g green garlic, cut into 5cm pieces 60g
cooked chestnuts, roughly chopped 2 Tbsp white wine vinegar seasoning
Put the beans into a pan, cover with water and bring to the boil. Boil rapidly for 10 minutes, cover
and simmer for 11,2 hours until tender. Meanwhile, put the carrot, leek, onion and parsley stalks
into a large pan. Cover with 700ml water, bring to the boil and simmer for 30 minutes. Strain,
returning the liquid to the pan. Discard the vegetables. Stir in the garlic and simmer for 5
minutes. Drain the beans, reserving 150ml of the liquid. Add the beans and the liquid to the broth.
Stir in the chestnuts, parsley leaves and vinegar. Season and serve.
White Bean and Wheat Berry Soup
1 lb. dried white beans, picked over
3/3 cup wheat berries 8 cups water 2 cups vegetable broth 1 dessert spoon marmite. 2 medium onions,
chopped 3 carrots, chopped 3 celery ribs, chopped 1 bay leaf 1 tsp. dried rosemary, crumbled 1
head escarole, chopped coarse 3 garlic cloves, minced
In a bowl soak beans in water to cover by 2" overnight or quick-soak and drain. In a heavy kettle
(at least 5 quarts) simmer wheat berries in water marmite and broth, covered, 1 hour. Add drained
beans and bring to a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery, bay leaf
and rosemary and simmer, covered, until beans are tender, about 1 hour. In a blender or food
processor puree 3 cups soup. Stir puree into soup with escarole and simmer, uncovered, 15 minutes.
Stir in garlic and salt and pepper to taste. Soup may be made 4 days ahead (cool uncovered before
chilling covered).
Autumn Wheat Berry Soup
1 cup great northern beans 1 cup wheat berries 4 cloves garlic, minced
4/2 small head cabbage, chopped 1 Tbsp. olive oil 1 tsp. sage 1 onion, chopped 1 tsp. rosemary
5/2 cup fresh parsley 1-14oz. can diced tomatoes 2 carrots, peeled and cut into cubes 3 cups
vegetable stock
6/2 lb. cut green beans 4 cups water
Put wheat berries in a bowl and cover with water; soak for at least 8 hours or overnight. Drain
wheat berries and set aside. In a large pot, heat oil over medium heat. Add onion and cook,
stirring, until soft, 4 to 5 minutes. Add garlic, sage and rosemary. Cook, stirring for about one
minute. Add reserved wheat berries, tomatoes, broth and water; bring to a simmer. Cover and adjust
heat to maintain a gentle simmer. Cook wheat berries until al dente, about 1 to 1 and 1/2 hours. Add
cabbage, carrots, green beans, cauliflower and beans. Bring to a simmer, cover until vegetables are
tender, 25 to 30 minutes. Stir in parsley and season with pepper.
Potato-Barley Soup
6 servings
1 lg Onion; diced 2 Celery stalks; diced 4 Garlic cloves; minced
7/4 cup Vegetable oil 3 qt vegetable stock
8/2 cup Pearl barley; rinsed 2 Carrots; diced 2 lg Idaho potatoes
- peeled and diced
1/4 tsp Pepper Salt to taste
Saute the onion, celery and garlic in oil until the vegetables become translucent. Add the stock,
barley and carrots. Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the
soup has cooked 1 hour. If the soup gets too thick, add more stock or water. Taste for seasoning and
add salt and pepper as needed.
Rice and Celery Soup (Minestra di Sedano e Riso)
2 cups (500 ml) diced celery 2 cups (500 ml) water
2/4 cup (60 ml) plus 2 Tbs (30 ml) olive oil
3/2 medium onion, finely chopped 1 cup raw rice, preferably Arborio 2-4 cups (500 ml - 1 L)
vegetable stock Salt and freshly ground pepper to taste Chopped fresh parsley for garnish
Combine the celery, water, and 1/4 cup (60 ml) of the olive oil in a pot over moderate heat and
bring to a boil. Reduce the heat and simmer covered for 15 minutes. Remove from the heat and set
aside without draining. Meanwhile, heat the remaining 2 tablespoons (30 ml) olive oil in a large pot
over moderate heat. Saute the onion until tender but not brown. Using a slotted spoon, transfer
about half the cooked celery to the pot containing the onion and saute 2 or 3 minutes. Stir in the
rice and cook for 2 minutes, stirring frequently. Add the stock and bring to a simmer. Meanwhile,
puree the celery mixture, including the liquid, in an electric blender or food processor. Strain and
add it to the soup. Adjust the seasoning with salt and pepper and simmer uncovered until the rice is
tender but still firm, 15 to 20 minutes. Serve garnished with chopped parsley. Serves 4 to 6. Bon
appetit from the Chef at World Wide Recipes
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