Barley Soup with Greens, Fennel, Lemon, and Dill

Name: Barley Soup with Greens, Fennel, Lemon, and Dill
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 liters coarsely chopped stemmed chard leaves (about one 7-ounce bunch); 118 milliliters chopped fresh fennel fronds; 198 grams package feta cheese, crumbled; 118 milliliters chopped fresh dill; 3 Tbsps chopped fresh mint; 177 milliliters sliced green onions; 2 liters coarsely chopped stemmed kale leaves (about one 7-ounce bunch); 1 Tbsp fresh lemon juice; 2 Tbsps extra-virgin olive oil plus additional for drizzling; 710 milliliters chopped onions; 1 teaspoon (scant) fine sea salt plus additional for sprinkling; 142 grams cups spinach leaves (about; 946 milliliters water

Barley Soup with Greens, Fennel, Lemon, and Dill is a gluten free, primal, and vegetarian soup. This recipe serves 8. One serving contains 170 calories, 8g of protein, and 10g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil plus additional, sea salt plus additional, feta cheese, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bring 4 cups water, 2 cups broth, barley,and 1 scant teaspoon sea salt to boil in largepot. Reduce heat to medium-low, cover, andsimmer until tender, about 40 minutes.

Ingredients you will need

Sea Salt

Barley

Broth

Water

Meanwhile, heat 2 tablespoons oil inheavy medium skillet over medium-highheat.

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Cooking Oil

Equipment you will use

Frying Pan

Add onions, sprinkle with sea salt,and sauté until golden brown, stirring often,about 15 minutes.

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Sea Salt

Onion

Add sautéed onions andremaining 6 cups broth to pot with barley.DO AHEAD: Can be made 1 day ahead. Cool,cover, and chill. Rewarm before continuing.

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Barley

Onion

Broth

Equipment you will use

Pot

Add kale and chard to soup. Simmeruntil greens are tender, about 15 minutes.

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Greens

Swiss Chard

Kale

Soup

Add spinach, green onions, dill, fennelfronds, and mint; simmer 5 minutes.

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Green Onions

Spinach

Dill

Mint

Add 1tablespoon lemon juice. Season soup withsea salt, pepper, and additional lemon juice,thinning with more broth, if desired.

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Lemon Juice

Pepper

Broth

Salt

Soup

Divide soup among bowls.

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Soup

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Bowl

Sprinkle fetacheese over, drizzle with oil, and serve.

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Cooking Oil

This soup calls for fennelfronds, the vegetable's green, wispy tops.Shop for fresh fennel at farmers’ markets,where the tops are usually left on, or askyour produce manager to put aside a fewuntrimmed fennel bulbs for you.

Ingredients you will need

Fennel