CABBAGE AND PARMESAN SOUP WITH BARLEY
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.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, soups and stews, appetizer, main course
Time 1h10m
Yield Serves 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1017 milligrams, Sugar 5 grams
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Raymond Dockery III
[email protected]I made this soup for my family and they loved it! It's a great soup for a cold winter day.
Malik Saleem
[email protected]This soup is delicious and healthy. It's a great way to get your daily dose of vegetables.
Ashley Rice
[email protected]I'm not a big fan of cabbage soup, but this recipe was really good. The Parmesan cheese and barley added a lot of flavor.
ABDULLAH SARDAR
[email protected]This soup is really easy to make and it's a great way to use up leftover cabbage.
MuRÿ¥AD GamiNG
[email protected]I love the combination of cabbage, Parmesan, and barley in this soup. It's a unique and delicious flavor combination.
Adnan Shah
[email protected]This soup is hearty and filling. It's perfect for a cold winter day.
Kyoloobi Swaibu
[email protected]I'm not a big fan of cabbage, but this soup was really good. The Parmesan cheese and barley mellowed out the cabbage flavor.
Hamza Ejaz
[email protected]This soup is delicious and so easy to make. I love that I can use up leftover cabbage and Parmesan cheese.
Marvin Griffin
[email protected]I've made this soup several times and it's always a hit. It's a great way to get your kids to eat their vegetables.
Dalma Mátó
[email protected]This soup is really easy to make and it's packed with flavor. I highly recommend it!
mma okonkwo
[email protected]I made this soup for my family and they loved it! It's a great way to use up leftover cabbage.
Amina Bajwa
[email protected]This soup is amazing! It's so flavorful and comforting. I love the combination of cabbage, parmesan, and barley. It's a perfect meal for a cold winter day.