It’s Sunday! Lulu Blue and I headed over to Stan’s Donuts for a Sunday morning treat, but sadly we were a bit on the later side and everything was sold out. I used to work at Stan’s as a teenager, and it has always been a really popular mom&pop donut shop. Hopefully we will have better luck next Sunday. Instead, I decide to do the next best thing: make soup! It has been cold, and soup just seems like a good Sunday thing. Maybe we should make this a weekly occurrence?
Nordic Winter Soup.
I got the recipe here, and modified it somewhat.
Here is what you will need:
- 2 tbs olive oil
- 2 leeks, green parts only, sliced
- 1 large onion, sliced
- 2 cloves of garlic, minced
- 1 cup of pearled barley
- 8 cups of vegetable broth
- 4 cups of water
- 2 bay leaves
- 1 lbs parsnips, peeled and cubed
- 1 lbs baby spinach
Wash and thinly slice the green parts of the leeks
Finely chop onion
Mince the two cloves of garlic
Add two tbs of olive oil to a large pot, and cook the leeks, onion, and garlic until soft. About 5 minutes. Add the barley.
Add vegetable broth, water, 2 bay leaves and a few sprigs of thyme, and bring to a boil over med/high heat.
Add the parsnips, salt and pepper, turn the heat down to low and let simmer for about 40 minutes, until the barley and the parsnips are done.
Add the baby spinach, salt and pepper to taste, and simmer for another 5 minutes.
I removed the thyme and bay leaves, but you may want to leave them in.
This soup is amazing, but here is what I did differently, and what I will do differently in the future.
- The original recipe calls for celery root, and nutmeg. I skipped those.
- Next time, I will replace the parsnips with potatoes and give that a try.