A comforting soup with texture and bulk provided by barley. Parmesan rinds, simmered here in the same way that a ham bone might be used in France or Italy, contribute great depth of flavor to this wonderful, comforting soup. I love the added texture and bulk provided by the barley.
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 medium head cabbage, cored and shredded (7 to 8 cups)
- 2 garlic cloves, peeled and crushed
- Salt to taste
- 1 large Yukon gold or 1/2 russet potato (about 6 ounces), peeled and diced
- 6 cups water, chicken stock or vegetable stock
- 2 large Parmesan rinds (2 to 3 ounces)
- Freshly ground pepper to taste
- 1 cup cooked barley
- Chopped fresh dill, chives or parsley for garnish
- Freshly grated Parmesan for serving
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
152 calories; 5 grams fat; 2 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 6 grams protein; 8 milligrams cholesterol; 391 milligrams sodium
- Heat oil over medium heat in a large, heavy soup pot. Add onion and cook, stirring, until tender, about 5 minutes. Add shredded cabbage, garlic, and about 1/2 teaspoon salt. Cook, stirring often, until the cabbage begins to soften, about 5 minutes. Add the potato, the water or stock, the Parmesan rinds, and salt and pepper to taste. Bring to a boil, reduce the heat to low, cover and simmer over low heat for 45 minutes, until the vegetables are very soft. Remove and discard the Parmesan rinds.
- Using an immersion blender, or in batches in a regular blender coarsely purée the soup. If using a regular blender fill it only halfway and pull a dishtowel over the top rather than covering tightly with the lid. Return to the pot and stir in the barley, or place a spoonful of barley in each bowl. Taste the soup and adjust seasonings, and heat through. Serve, garnishing each bowl with a sprinkling of minced dill, chives or parsley, and a spoonful of grated Parmesan.
- You can make this a day ahead. Whisk well when you reheat. The barley will keep for 3 or 4 days in the refrigerator.
About 1 hour 10 minutes