Nordic Winter Vegetable Soup

From Food & Wine Magazine Jan 2011 Suggested Wine: green-apple-scented, balanced Chardonnay: 2009 Calera Central Coast Per Serving: 275 calories, 5 grams fat, 0.7 grams saturate fat, 54 grams carb, 13 grams fiber

Yield: 8 servings ( Serving Size: Servings )
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Ingredients

  • 1 pound(s) baby spinach
  • 2 bay leaves
  • 1 & 1/2 pound(s) celery root, peeled and cut into 1/2 inch cubes
  • 2 tablespoon(s) extra virgin olive oil
  • 1 teaspoon(s) freshly ground nutmeg
  • 2 clove(s) garlic, minced
  • 1 large onion, thinly sliced
  • 2 leeks, white and tender green parts only, thinly slioced
  • 8 cup(s) low-sodium vegetable broth
  • 1 pound(s) parsnips, peeled and cut into 1/2 inch pieces
  • 1 cup(s) pearled barley
  • salt & pepper
  • 10 sprig(s) thyme
  • 4 cup(s) water
  • 4 cup(s) water

Preparation

  1. Heat the oil in a large pot. Add the onion, leeks, and garlic and cook over moderate heat, stirring occasionally, until tender, about 5 minutes. Stir int he barlet. Add teh vegetable broth, water, thyme, and bay leave and bring to a boil. Add the celery root and parsnips and season with salt and pepper. Simmer over moderately low heat until the barley and root vegetables are tender, about 40 minutes.

  2. Stir in the spinach and nutmeg and simmer for 5 minutes. Season again and serve in deep bowls.
September 2011

This recipe is a personal recipe added by williagg and has not been tested or endorsed by MyRecipes.

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