The nasty cold that has been going around this winter finally made it to my house, in a big way. I’ve been feeling under the weather for 3 weeks now, and have been subsisting on mostly soup. I love a good soup in the winter months, and especially when you have a sore throat that needs soothing. So I thought it only appropriate to share one of my recipes for you fellow sickies out there. And for those of you that have managed to dodge this bug and hang onto your health this winter, this soup is even more delicious when you aren’t sick!
This soup is very versatile, so feel free to experiment with different ingredients. I find the combination that I use works every time, but you can experiment based on your preferences or depending on what you have kicking around your kitchen at the time. If you want a soup that’s a bit lighter, you can omit the barley. I recommend using homemade broth whenever possible, but if necessary bouillon or canned broth of any sort will do the trick. Just make sure to adjust your salt, as some of those pre-made broths can pack a salty punch.
-2 tablespoons olive oil
-1 large yellow onion
-1-2 cloves garlic, sliced or crushed
-4 sausages, casings removed, and sliced into equal bite sized pieces
-4 carrots (approx.2cups) sliced
-6 cups broth(veg, chicken or beef)
-3/4 cup pearl barley (can substitute rice or orzo)
-2-3 cups chopped/shredded kale (can substitute Swiss chard or spinach)
-salt and pepper to taste
Heat olive oil in a saucepan/soup pot over medium low heat. Add onions and garlic, frying until transparent and caramelized but not browned, about 5-7 minutes. Then add your sausage ‘meatballs’. Toss and cook until lightly browned. Add carrot. Cook for about 5 more minutes. Add broth. Add Barley. Bring to a boil over high heat, then reduce heat and simmer until barley is cooked. About 30 minutes. When Barley is ready, turn off heat, and add chopped Kale. Kale will wilt in hot broth. Ladle into bowls, and top with grated parmesan, and crusty baguette. Yum!