Sunday, January 23, 2011

Barley edamame soup

I haven't posted in quite a while!  I'm not abandoning the blog, but if the next 6 months are anything like the last one (and they probably will be), posting frequency will probably be somewhat similar as well.  My master plan is to finish up my PhD work by mid-May; this is commanding most of my attention right now.  That and pregnancy!  To make up for the lack of well though out recipes and nice pictures, I think I'm gonna try to post a weekly pregnancy (a.k.a. non-alcoholic) drink recipe because I've been getting pretty creative in that arena lately.  These aren't necessarily cocktail type drinks, but a variety of warm, cold, blended or whatever beverages.

But I did make a nice soup a few days ago - it disappeared before I could take a picture, but I wanted to share it anyway cause I think barley and edamame go great together.  Really the rest of the ingredients are optional, just use what you have.  Sauteeing them might bring out some more flavors, but this is so easy as is, it's really great as is.  The water used to cook the barley has a nice barley taste, so I just supplement that with some broth.

I made about 1.5 c. worth of dry barley (half a bag), and have been enjoying the leftovers for breakfast like oatmeal.  I've been mixing in (not necessarily all in one bowl) toasted pecans, maple syrup, chopped stewed prunes, craisins, diced apples, cinnamon, milk, All-bran cereal (bran buds)... yummy.  If you do this, you'll need to pour all the barley into a strainer and catch the barley water (you'll also need more water than I call for in the recipe); add about a cup of cooked barley and 1 - 1.5 c. barley water, then proceed with the recipe.

Serves 3-4


1/3 c. dry pearled barley
water to cover by about 2 inches
1 can chicken (or veggie) stock
1/2 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
1 c. frozen edamame (pre-shelled)
1/2 c. frozen spinach
1-2 t. soy sauce (to taste)
2 T. grated parmesan cheese
fresh ground black pepper

1.  Cover barley with water and bring to a boil. Cook for about 35 minutes, or still al dente (should be edible, but it's going to cook a bit longer so doesn't need to be super soft.  Chop veggies while barley is cooking.
2.  Add in the stock, bring to a boil.
3.  Add in the carrots and onion.  Cook for 5 minutes, then add in the celery.  Cook for another 5 minutes (or more) till the veggies are tender.
4.  Add in the edamame and spinach, bring to a boil, and boil for 2 minutes. 
5.  Season with soy sauce, cheese, and pepper and serve.

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