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11.23.2011

It’s my specialty

Hi. I am writing this from my in-laws’ kitchen. Brandon is out on a bike ride with his dad. THEY’RE BOTH WEARING SPANDEX!!!! It’s a great day to be in New Jersey.

Before the holiday sets in, while it’s still relatively quiet in the house, I wanted to share a recipe with you. I should say first that it’s not for Thanksgiving. I know you already have plenty of that. What we have here is something for this weekend, or next week. More specifically, what we have here is the soup that I will be eating over and over and over again, lunch after lunch and dinner after dinner, for months to come. The New Winter Favorite.




I can tell what you’re thinking. This soup does not have the aura of a champion. It looks like a heap of cubed vegetables - or, shall we say, roughly cubed; you will never see me teach a knife skills class - in broth. Stay with me.

I was introduced to this soup by my friend Gemma, who made it for dinner one night in Edinburgh. We’d been out of the house all day, walking around town. In the late afternoon, we ducked into Mellis for cheeses and oatcakes, and then into a pub, and by the time we got home, it was probably seven. That’s the point when I would usually say, Screw it, we’re having scrambled eggs, but Gemma turned on the stove, and an hour later, we sat down to this soup.

The recipe, she told me, comes from a book called Great British Food, by the team behind London’s Canteen. If I can be perfectly honest, I’m glad I tasted the soup before I saw the recipe, because on paper, it looks like it might not add up to much. It looks plain. Possibly too plain to taste like anything. I ought to know, because in my household, I am notorious for choosing soup recipes like this: elegantly simple ones that promise the moon, but more often than not, wind up tasting like warm, lightly salted tap water. It’s my specialty. (I do not write about such recipes here, for obvious reasons, but Brandon can tell you all about them.)

This soup is not like that. Yes, it is simple. It’s mostly vegetables and broth. But what makes it special, I think, is the combination of vegetables: not just the usual mix of onion, carrot, and celery, but also parsnip (or rutabaga), Savoy cabbage (or Brussels sprouts), a leek, and some fresh thyme - in other words, lots of sweetness, fragrance, and depth. Plus a fistful of pearl barley, which gives it a hearty chew. The flavors are clear and clean, but also immensely satisfying. Brandon ate two bowls of it. MY STREAK IS BROKEN.

I should also note that, because this recipe uses small amounts of a number of vegetables, it’s a handy way to clear out the crisper drawer after a period of insanity, also known as Thanksgiving. And if you plan to make turkey stock on Friday from the bones and last bits, I’ll bet this would be a good way to use it. In any case, I think you’re going to like it. It’s instant Repertoire Material.

Happy Thanksgiving.


Vegetable and Pearl Barley Soup
Adapted from Great British Food, by Cass Titcombe, Patrick Clayton-Malone, and Dominic Lake

A few notes:
- I used homemade chicken stock to make this soup, but you could also use good-tasting store-bought chicken or vegetable stock. To me, the best brand is Better Than Bouillon.
- If your celery comes with leaves still attached, save them! Toss in a small handful when you add the cabbage, toward the end.
- Instead of parsnips, try peeled, cubed rutabaga.

3 Tbsp. olive oil
1 large yellow or sweet onion, diced
150 grams (3 or 4 stalks) celery, peeled and diced
150 grams (about 3 medium) parsnips, peeled, cored, and diced
150 grams (about 3 medium) carrots, peeled and diced
150 grams (1 large) leeks, diced
3 large garlic cloves, chopped
Leaves from a few sprigs of fresh thyme
1 ½ liters (6 1/3 cups) chicken or vegetable stock
Salt
50-60 grams (¼ to 1/3 cup) uncooked pearl barley
A couple handfuls of shredded Savoy cabbage or Brussels sprouts
Freshly ground black pepper

Warm the olive oil in a Dutch oven or small stockpot. Add the onion, celery, parsnips, carrots, and leeks, and stir to coat with oil. Cook, stirring occasionally, for about 15 minutes, or until softened. Do not allow to brown. Add the garlic and thyme leaves, and cook for a few minutes more. Then add the stock and a couple of good pinches of salt. Bring to a boil, lower the heat to maintain a gentle simmer, and cook for 10 minutes. Then stir in the pearl barley, and simmer gently for 20 minutes, stirring occasionally. Add the Savoy cabbage or Brussels sprouts, and simmer for 5 minutes more. Taste, and add salt as needed. Serve hot, with freshly ground black pepper, if you like.

Yield: 4 to 6 servings

107 Comments:

Blogger TessM said...

I could eat soup for every meal in the winter so I will certainly be trying this.

3:10 PM, November 23, 2011  
Blogger Hilary said...

I think it sounds delish....and I am definitely going to make it this weekend.
thanks

3:14 PM, November 23, 2011  
Anonymous tami said...

doesn't look like much? this looks wonderful. thank you for sharing. have a very happy holiday. xo

3:16 PM, November 23, 2011  
Blogger Stephanie said...

This looks beautiful. Sometimes it's the simple things that become our favorites. I can never get enough soups. I especially love that lead photo...it looks so cozy! Thanks for sharing. Happy Thanksgiving!

3:20 PM, November 23, 2011  
Anonymous Courtney @ Sunday Soup said...

I love simple soups like this one. They are so satisfying and comforting I like that this uses all those random last-one-in-the-bag veggies. I am putting this one on my list to make soon!

3:30 PM, November 23, 2011  
Blogger Danielle said...

Yum! This looks very similar to the soup we've been eating all winter long (I'm in Australia so soup weather's finished, sadly), but we also make it with some chopped up chicken thigh fillets, and borlotti beans are nice too (in place of the pearl barley). Thanks for sharing!

3:35 PM, November 23, 2011  
Blogger Oana said...

Cool new banner Molly. I love it. As I love the recipe.

3:57 PM, November 23, 2011  
Blogger Denise | Chez Danisse said...

Thank you. This will be happening soon.

4:29 PM, November 23, 2011  
Blogger Natashia said...

This is my kind of soup too.. I love the simple ones with a comforting and rustic style.

4:36 PM, November 23, 2011  
Blogger Kat said...

Mmmmmmmmmmm, this soup sounds heavenly! Can't wait to try it. Thanks for sharing and Happy Thanksgiving!

5:15 PM, November 23, 2011  
Blogger georgie said...

That looks delicious and easy! Thank you.

5:18 PM, November 23, 2011  
Blogger Ella said...

The soup looks good, but the banner really caught my eye. Nice!

5:21 PM, November 23, 2011  
Anonymous Martha in Princeton said...

Hey Molly, why hasn't anyone said: "Welcome to New Jersey!" ? Of course Happy Thanksgiving is appropriate but having you in Jersey is simply great. Rainy, chilly Jersey. Enjoy your time East. We love your recipes and writing in our house.

5:55 PM, November 23, 2011  
Blogger Jess said...

That sounds like just the thing for Friday lunch!
I love rutabagas so much in soup. Yum!

5:55 PM, November 23, 2011  
Blogger Michelle Stiles said...

Your writing is so easy - I truly look forward to your next book!

6:28 PM, November 23, 2011  
Anonymous Roberta said...

I love parsnip and leeks so this soup looks like a winner to me!

6:56 PM, November 23, 2011  
Anonymous lauren@spicedplate said...

What a gorgeous soup -- a true celebration of the harvest with cleaning out the fridge! The light you've captured is quite lovely, too. Happy Thanksgiving, to you and yours.

6:59 PM, November 23, 2011  
Blogger Rebekka Seale said...

After like...YEARS of cooking brothy soups, I've just discovered the sweetness that is parsnips in broth. In chicken and vegetable soup especially. So, so good.

Will try this soon!

<3
Rebekka

7:42 PM, November 23, 2011  
Anonymous Julie said...

Sold.

8:30 PM, November 23, 2011  
Blogger Sarah said...

Happy Thanksgiving! You have described my recent luck with soup perfectly up there. I'm glad you broke your streak and shared the good recipe with us.

9:05 PM, November 23, 2011  
Blogger katie said...

I made nearly exactly this soup the other night. I love the chewy barley texture among soft veggies. Love the new banner, by the way!

9:25 PM, November 23, 2011  
OpenID allieeatsmeat said...

Wow love the new banner! Soup looks so good, I'm sick at the moment and this looks like the sort of thing I could actually eat and enjoy.

11:08 PM, November 23, 2011  
Blogger Michelle said...

My daughter and I could eat soup everyday, and I've been needing to add to our repertoire, so thanks, this looks fantastic.

11:52 PM, November 23, 2011  
Anonymous Ying & Yang Living said...

Looks like it would be a great serving of veggies! thank you for sharing!

12:30 AM, November 24, 2011  
Anonymous Caroline said...

This looks just perfect, and I already have all of the ingredients in my fridge from the co-op bag I brought home last night. So I guess I know what's for dinner tonight.

Long time reader, first time commenter - I really enjoy your posts - pictures, stories, recipes and all.

12:32 AM, November 24, 2011  
Anonymous Mel said...

I love the combination of vegetables in this - it's classic vegetable soup donning a dress and crown! Look forward to trying this some (rainy) day soon!

12:54 AM, November 24, 2011  
Blogger hannahalehandra said...

Looks wonderfully hearty. Thank you!xo http://hannahalehandra.blogspot.com/

1:27 AM, November 24, 2011  
Blogger Lovehandles Chocolate said...

Looks delicious. Happy Thanksgiving!

2:31 AM, November 24, 2011  
Anonymous Victoria said...

Hi, Molly,

Happy Thanksgiving!

Since I have recently become rather addicted (maybe those two words - rather and addicted - don't belong in such close proximity) to your split pea soup, this will be a nice change of pace!

Lately I've been slicing regular old cabbage into fettuccine-size ribbons and cooking them quickly in butter, then sprinkling them with salt and a dusting of pepper as soon as they are cooked (which is quickly), and that's it.

Now I'm going to check out Great British Food.

Molly, if you get into the City and have a chance to check out Essex Street Market, wait until you see Saxelby Cheese. It's a delight, and except for Parmigiano, everything is American.

4:12 AM, November 24, 2011  
Anonymous Julie said...

We had this last night and it was wonderful - very sweet vegetables and broth with chewy barley. With bread and cheese, it was a nice, light supper before the Thanksgiving feasting today. We had no leeks, so we made it without and it was fine.

6:46 AM, November 24, 2011  
Anonymous Pia @ Peppercorns in my Pocket said...

this couldn't have come at a better time, molly. i'm fully in soup-season mode.
and 'roughly chopped' is a good thing - how boring it would be to see a clear soup floating with separate, clean cubes of anything. soups shouldn't be neat! :)

8:43 AM, November 24, 2011  
Anonymous kale said...

Sometimes the "simple" food knocks the socks off the fancy stuff. I love it all! But there's something honest and down to earth about this soup. Feels like something your body would thank you for.

10:51 AM, November 24, 2011  
OpenID emilialiveslife said...

This soup looks absolutely fantastic! Perfect for a cold fall day, I can't wait to try it myself :)

10:57 AM, November 24, 2011  
Anonymous Page said...

Um, delicious. I am so on this. Thanks!

11:01 AM, November 24, 2011  
Anonymous Ilke said...

It is the best when a recipe does not promise much but turns out to be much more than it looks on the paper.

I tend to make stews to clean out my pantry and vegetable drawer. My husband immediately recognizes the pantry stews but eats them anyway.

11:23 AM, November 24, 2011  
Anonymous Sharyn Dimmick said...

Just got parsnips and rutabaga in the farm box, so I will be trying this, Plus, my Mom loves barley in soups.

1:16 PM, November 24, 2011  
Blogger Franceschina said...

I was very attracted by this book, I really need to buy it asap

2:16 PM, November 24, 2011  
Anonymous Culinary School: The Cookbook said...

Funny. I just made some pearl barley! And this looks like the perfect soup for it.

5:38 PM, November 24, 2011  
Blogger haanpc said...

Soup is the best kind of food. On a cold day, there is nothing more steadying than a steaming bowl of broth and veg.

8:13 PM, November 24, 2011  
Blogger tori said...

Just gorgeous. I'm having an extended fling with pearl barley at the moment. The way it unfurls as it cooks warms my cockles.

2:07 AM, November 25, 2011  
Blogger Feeling Food said...

This soup sounds delicious. Love the addition of pearl barley and shredded cabbage. Turkey broth is also a favourite, so will give this recipe a go on Boxing Day! Many thanks : )

7:21 AM, November 25, 2011  
Blogger pugsx4 said...

Happy Thanksgiving Molly! The soup looks wonderful, we love barley. I just had to tell you I finally made your Apple Tart Cake for one of our dessert yesterday and it was great. I had the recipe since '09 and am kicking myself for not trying it sooner. It was such a great alternative to the regular apple pie. I got great reviews!

8:13 AM, November 25, 2011  
Anonymous Connie / Marinating Online said...

Great. I love the combinations. Soup is always a favorite where I live in the mountains.

8:34 AM, November 25, 2011  
Anonymous ckipps said...

Love soup! Have to make Jane Brody's turkey carcass soup today, but next week, this is on! Happy Thanksgiving!

8:38 AM, November 25, 2011  
Blogger Rennie said...

This is really similar to a soup that I make, although I use couscous instead of barley, and my herb of choice is dill. I call it Health Soup and serve it with buttered challah.

8:44 AM, November 25, 2011  
Anonymous anya said...

Instant like!

10:41 AM, November 25, 2011  
Anonymous Gianluca said...

Great great great!

10:45 AM, November 25, 2011  
Anonymous Sarah@The Flying Onion said...

I am obsessed with vegetable soups. This one sounds lovely. I can't wait to try my hand at it (and I'm glad to hear that you roughly chop your vegetables, as do I...I think it adds an indispensable rustic charm.) =)

12:59 PM, November 25, 2011  
Blogger Maggie said...

"Love Soup" by Anna Thomas. Do it. I have yet to run into a soup in this book, that isn't amazing and delicious. My personal favorite is the Cauliflower Bisque. : )

2:11 PM, November 25, 2011  
Blogger Mrs. MillHutt said...

This is a variation of my go- to veggie soup - it's very versatile - you can add a chopped tomato (or canned), a small scoop of French green lentils, finish with some finely shredded kale or Swiss chard. Spells yum in any language.
Molly, I made the stewed prunes with orange and cinnamon a few days ago. Another winter staple here.

4:04 PM, November 25, 2011  
Anonymous Anne Parsons said...

You can't go wrong with this kind of soup!

5:00 PM, November 25, 2011  
Anonymous molly said...

Parsnip pretty much makes anything a keeper in my book. Add barley, and, well, story's over, happily ever after.

Happy Thanksgiving to you,

M

6:05 PM, November 25, 2011  
Anonymous Spinning Spoons said...

Ah! It's finally getting slightly colder in the Bay Area, and I was looking for good soup recipes. Thank you for this! I love thyme in anything...

7:53 PM, November 25, 2011  
Anonymous Tash said...

I love soup and love this. I think it's hard to find good veg soup recipes, they're usually too bland for my liking, but this looks good.

Here's a caribbean soup I made the other day: http://www.foodifancy.com/caribbean-mutton-soup-2

Will be trying your next! Thanks.

2:13 AM, November 26, 2011  
Blogger Sasha said...

Soup recipes like this make winter worthwhile.

2:51 AM, November 26, 2011  
Blogger John Box said...

What a great time to learn about this recipe. I was checking out some soup recipes for my family, and yours is simple, tasty and healthy. Well, at least it seems so. I'm gonna try it out and let you know the result.

3:30 AM, November 26, 2011  
Anonymous ruthie@thetwicebitten said...

Mmm cheese from mellis and pearl barley in soup, a true weekend in Scotland. Argg Spandex I'm still recovering from my Dad in his cycling spandex picking me up from a friends party when I was 12, the shame! Hope you've had a wonderful thanksgiving.

10:32 AM, November 26, 2011  
OpenID lizlemonnights said...

I love grains in soups! Have you tried quinoa? Divine.

Also, that photo is, as usual, fantastic. Love the warmth in film.

12:12 PM, November 26, 2011  
Anonymous Emily M. said...

looks like the perfect antidote to thanksgiving indulgences. printed it out, making this week. thanks! btw, love the new banner.

5:27 PM, November 26, 2011  
Anonymous Jo said...

Tasty. Can't wait to give it a go. Thanks M!

7:25 PM, November 26, 2011  
Anonymous Joel said...

It was amazingly good. I actually had soup for supper at a restaurant, and afterwards with your recipe in hand went to the grocery store. I went home and cooked it. All I can say, amazingly good, and much better than what I had at before. Thank you for sharing this with us. Also loving your dad's potato salad! What can I say, you've enriched my life.

8:51 PM, November 26, 2011  
Blogger thea said...

hhahahahaha the spandex threw me for a moment hehe but it sounds delish.

thea.
xx

spoonfulzine.com

2:20 AM, November 27, 2011  
Blogger Emily said...

I love the wider, new site design. (Assuming it actually is new and I'm not just imagining it. Nice header photo too!) The soup looks great as well!

1:26 PM, November 27, 2011  
Blogger Michelle said...

Made this soup for supper - it was so delicious! You are right, it seems simple and like any other soup, but there is something about it. We added some zucchini and a little bit of cooked shredded chicken - yummy! Will be making this all winter long :-)

3:14 PM, November 27, 2011  
Anonymous Ellen said...

This was our dinner tonight. Delicious! Even my fussy vegetable-adverse 4 yr old ate some. It's a wonderful antidote to thanksgiving overload. Even if we did eat more leftover pie afterwards. ;)

5:32 PM, November 27, 2011  
Anonymous debi said...

Love the new banner!
Is Brandon no longer vegetarian? You say you used chicken stock for the soup and he ate two bowls. I am just asking out of curiosity, since I read your book and you talked about him being vegetarian.

5:35 PM, November 27, 2011  
Anonymous m said...

honestly, my experience with soup is that it doesn't work that well when you go for elegance; it's a foodstuff that wants to be rustic, simple, and homey/comforting. i've never had soup at fancy restaurants i thought was that great and for years i thought i didn't even really like it (!) because i'd shoot for classy stuff with fancy ingredients when i made it at home and it was always underwhelming. then i tried a bunch of crazy simple ones from beth hensperger in her weeknight cooking book and became soup mad. soup alchemy seems to demand straightforwardness or something. my favorite trick is using flavorful sausage (like hot italian with fennel) so that all the richness and seasoning is already front-loaded in the soup. works awesome with greens like kale. the caldo verde principle.

i am getting over a cold and it's damp and dreary here and i'm about to eat a bowl of this! cannot wait because it smells amazing. i wanted to say thanks too for your approach on the blog of only sharing things you REALLY love, because it means i never wonder if it'll be worth it to make something you've bothered posting. i have cooked my way through nearly every recipe here and there hasn't been a single thing that wasn't delicious and totally worth making. a whole lot of the recipes are in permanent cherished rotation now too. i don't know of any other food blog with that track record. so thank you!

7:49 AM, November 28, 2011  
Blogger Urban Girl said...

I am so happy to see your post, and since we are all sick in our household, I look forward to trying your soup tonight!

10:44 AM, November 28, 2011  
Anonymous Beth said...

I do love British cooking despite the bad reputation for blandness. The soup is similar to the standard at least once a week at our house recipe from fall to winter. Delia is like the British Martha Stewart...love her cookbooks.
http://www.deliaonline.com/recipes/main-ingredient/lamb/shepherds-pie-with-cheese-crusted-leeks.html

11:41 AM, November 28, 2011  
Blogger Melissa said...

Sometimes the simplest of things are the best things, don't you think? I make a soup very similar to this one-except I add chicken. It is laid back, relaxing, and slow...good for the soul.

12:30 PM, November 28, 2011  
Blogger Beth said...

I wish I'd read this yesterday before I made a horrible turkey tetrazzini and served it to my sweet family who choked it down. :)

We made your stuffing from the Washington Post again this year and it was YUMMY! None of that left for leftovers.

12:42 PM, November 28, 2011  
Anonymous Merrymom said...

Happy Thanksgiving! and Welcome to the East Coast! This soup looks great! I can't wait to try it......also, I made your cranberry chutney for my Thanksgiving dinner......definitely a keeper.....will be making it again!

5:31 PM, November 28, 2011  
Anonymous sarah g said...

i made this last night and it was super tasty! i added chicken (prepared the way you did in your "chicken stew" recipe, molly) and it was a great addition. loved the flavor the parsnips gave it.

11:19 PM, November 28, 2011  
Anonymous Lily said...

Sounds delicious to me! I agree with you, my soups tend to get pretty bland and boring. Always the same old. I'll have to try this one and change that.

1:22 PM, November 29, 2011  
Blogger Terri Clark said...

Hi Molly- I made the soup the minute I saw it as I could hardly believe something with such easy, always in the veggie drawer ingredients, could be that good. But you were right- absolutely lovely even though I over-dosed it on the barley. And believe it or not, I have never used barley before and I have been a dedicated cook since my youth. Thank you.

4:11 PM, November 29, 2011  
Anonymous Julie @BananasForBourbon said...

My grandmother always had a pot of soup on the stove when I went to her house as a child. In it was whatever veggies she had on hand, usually grown in her garden, and barley. This recipe/post reminds me of her. Thank you for the memory. :)

5:46 PM, November 29, 2011  
Blogger Renee said...

Sounds like a perfect winter soup! Might have a make this, like this week!

8:06 PM, November 29, 2011  
Blogger kickpleat said...

I've been eating soup all month and I'm still not sick of it. This looks delicious and perfect for the chilly days ahead.

11:41 AM, November 30, 2011  
Anonymous A Brown Table said...

I am looking forward to your book. This soup sounds so simple but yet so tremendously delicious!

11:58 AM, November 30, 2011  
Anonymous Kacie @ A Collection of Passions said...

Looks simple and delicious. I love a perfect little soup.

Kacie

6:42 PM, November 30, 2011  
Anonymous Elissa said...

Great looking soup. And it's so fabulous that you married a man who wears spandex.

11:01 AM, December 01, 2011  
Anonymous Sharon | Chinese Soup Pot said...

Hi Molly. I just discovered your blog today and I am glad that I did. I was on your About page, and I am glad that your friend suggested you to start a blog some 7 years ago. Your writing is very enjoyable to read. And congrats on the restaurant! You probably have no regrets in ditching that phd program! =)

1:14 PM, December 01, 2011  
Blogger kyleen said...

My mom makes soup like this too and let me tell you that I pretty much live on it for days on end. There's just something about soup that's so homey and comforting!

8:05 PM, December 01, 2011  
Anonymous triona said...

Hi Molly, this is unrelated to soup, but I"m off to paris today. what's your top recomendation and what's the church that you posted about a while ago. I've been trying to find it but can't and I'd love to visit it. thanks and I totally love your writing and appreciation of beauty.

3:51 AM, December 02, 2011  
Anonymous Molly S. said...

Molly, I'm a bit of a soup nut and this sounds divine! However, there is one small but completely important (in my head) thing holding me back. Celery. I just can't stand the stuff. A strange objection, I know, but it is the ONE food that I cannot convince my tongue to push down my throat. Will it be tasty without or can you recommend a substitute? Merci bien!

2:33 PM, December 02, 2011  
Anonymous Rachel said...

Nothing beats warm soup on a cold day... definitely will try this one!

4:16 PM, December 03, 2011  
Blogger Kate said...

I didn't know you had to core parsnips. Aren't they like carrots--edible throughout? Could you say more about that?

12:06 PM, December 04, 2011  
Blogger Sue Lovegren said...

How could the amount of barley be right? I looked up 50 grams and it is 3 cups! I am assuming we are talking about uncooked barley. The cooking time doesn't seem to be right either. The package of barley says it needs to simmer for 45 minutes.
I have just put in 1 cup of barley and can't wait to taste the results. I will leave more feedback.
I enjoy your site very much. My favorite recipe is the kale spaghetti that you wrote about in Bon Appetit in October of 2009.

7:17 PM, December 04, 2011  
Blogger Molly said...

Hi, all.

A few replies to your questions:

Molly S., I think the soup would be fine without celery! I would just leave it out.

Kate, about parsnips: yes, their cores are often tough and woody. Not inedible, but not always pleasant to eat! You're welcome to leave the cores in, but the texture can be weird, even after a decent amount of cooking. I usually quarter my parsnips lengthwise and then trim away the core from each piece. A little fussy, but easy to do.

Sue, it should be 50 grams of uncooked pearl barley, yes. I've edited the recipe to specify that. It's actually a pretty small amount. And re: cooking time, it's important to make sure you're using pearl barley, rather than hulled barley. Pearl barley cooks much faster. Hope that helps!

8:07 PM, December 04, 2011  
Blogger Natalie Gaber said...

Just made this with the addition of some red potatoes and a variety of beans, and it was fabulous! The perfect vegetarian meal.

3:32 AM, December 05, 2011  
Anonymous Trisha said...

This was delicious. At first I thought it was a bit thin but it had all melded together into yummy goodness by the time I got to the bottom of my bowl, and today's lunch was delicious. I had everything but the leeks already in my fridge. The rutabaga and napa cabbage had been here almost a month, and it was great to use them. My six year old wouldn't try it but my husband liked it. Thanks!,

9:11 AM, December 05, 2011  
Anonymous quigley said...

We've made a very very similar recipe at our house for years. And it is so yum! A surefire way to get ALL of my children to eat their veggies! Happy holidays

10:29 PM, December 05, 2011  
Blogger Ben said...

we made this yummy soup (with parsnips and leeks from our magnuson pea patch plot!) while decorating our house for christmas last night. crackling fire, savory soup, festive music -- ahh! thanks for this recipe, which added greatly to our evening!

Molly B Jackson

8:51 AM, December 06, 2011  
Blogger Sue Lovegren said...

I was surprised how rich this soup was for a vegetarian one. Very nice. You might want to adjust the cooking time for barley - it was a good 40 minutes before it was tender. Thank you for introducing me to parsnips. You're good at that.

9:01 PM, December 06, 2011  
Anonymous Anonymous said...

this soup is fantastic! even after your post, i''ll admit that i was still skeptical, although willing to give it a shot. i'm so glad that i did because i feel like i could make this every week. thanks!

8:18 PM, December 07, 2011  
Anonymous Anonymous said...

I think Tender Vol 2 is being published in the US under a different name -- Ripe coming out in April 2012

http://www.randomhouse.com/book/217403/ripe-by-nigel-slater#blurb_tabs

2:10 PM, December 08, 2011  
Blogger Jaya said...

Hi,
I happen to make pearl barley soup quite a while ago and while researching even more about pearl barley, thanks to google I landed on this post :-D..I have linked this lovely post to one of my soup post. Hope you will not mind..and thanks for this recipe, will love to try it one day soon..hugs and smiles

10:21 AM, December 09, 2011  
Anonymous Ying & Yang Living said...

Nothing warms us up better than some soup in the winter! And it's healthy too with all the veggies. Thank you for sharing. Happy holidays !!

2:08 AM, December 11, 2011  
Anonymous Anonymous said...

great soup but can't understand why you don't translate measurements for your mostly American audience...so we won't all have to look it up....?

4:50 AM, December 11, 2011  
Blogger Molly said...

Anonymous, I love the ease, speed, and accuracy of cooking by metric weight measurements, and that's why I use them in my recipes here. I try to always include a second type of measurement, though - cups, or approximate number of a particular vegetable - so that you can still make the recipe without a scale, if you don't have one.

10:51 AM, December 11, 2011  
Anonymous Anonymous said...

Molly, thanks for going back and adding the pearl barley measurements for us, but hey you forgot the liters measurement -- it should be about 6 and 1/3 cups....

5:08 AM, December 17, 2011  
Blogger Betsy said...

Thanks for this recipe...my husband never eats my soups either and he is eating a big bowl of this (with shaved parm on top) right now! It's so lovely to eat something healthy and chock-full of veges after the holidays.

7:41 PM, January 02, 2012  
Anonymous Cathy said...

Just got around to making this soup. It was just wonderful. So warm and one (of two) kids ate it!

5:37 PM, January 16, 2012  
Blogger Emma said...

Finally got around to making this tonight for dinner... and my dad called it "beautiful." Such flavor! Molly, you are a miracle in this kitchen :)

8:32 PM, February 06, 2012  
Anonymous dancing carrots said...

We add barley to every soup recipe. Sometimes we just throw a bunch of barley in the slow cooker and have it on hand for a spoon full or two. Total comfort food for those who are looking for a healthier snack!

10:49 AM, February 24, 2012  
Anonymous jackie said...

I made this last year and it was phenomenal. Definitely greater than the sum of its parts. I enjoyed it with a poached egg on top as well.

Has anyone tried this with regular green cabbage?

6:33 PM, November 02, 2012  
Blogger md said...

This was absolutely delicious, thank you for posting it! We made it vegan by using vegetable stock.

1:24 PM, March 22, 2014  

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