Cauliflower, almonds and raisins
2020-08-13 / test@t
Vegetable pearl barley soup with leeks and mushrooms
For everyone who loves vegetable, meat-free, puree soups, I suggest considering a combination of pearl barley, leeks and champignons. Please note that the magic transformation occurs at the final stage (this is the main difference between vegetables and meat), when the soup is salted and peppered, poured into plates and the final touch is added due to boiled eggs, herbs, fried mushrooms, leeks and pearl barley. Nourishing, tasty, warms the body and soul in the winter season.
Ingredients
- pearl barley, whole (soup) 87 gr g
- pearl barley, whole (serving) 87 g
- olive oil 4 tablespoons
- butter (soup 15 g
- butter (serving) 30 g
- onions, peeled, cut into small cubes (0.5 cm) 200 g
- dried oregano 0.5 tsp
- leeks (whole; soup) 2 pcs.
- leeks (whole; serve) 2 pcs.
- carrots, grated on a medium grater 75 g
- large clove of garlic, finely chopped 1 pc.
- whole champignons, cut into slices (7-8 pcs) 145 g
- sour cream 20% 135 g
- fine sea salt 1.5 tsp
- cold filtered water (soup) 1.9 l
- boiled chicken egg (to taste)
- parsley (to taste)
- freshly ground black pepper (soup and serving) - to taste
STEP-BY-STEP COOKING RECIPE
Step 1
If you are looking for a soup recipe in 5 minutes, I recommend paying attention to my other recipes, this one requires some concentration, time and is prepared in 2 steps, but at the end you will be rewarded with a fragrant puree soup. Prepare the following dishes in advance so that you do not waste time later: soup pan 3 liters, capacity 3 liters (for pureed soup), ladle 1-2 liters with a thick bottom and lid, medium frying pan 20-22 cm, colander and food processor or chopper for at least 1L. Please do not replace leeks with onions, do not exclude oregano and / or champignons, otherwise there is no point in cooking this soup.
Step 2
Divide all ingredients into bowls, because during the cooking process, you simply will not have a single extra minute to do this. The only things you can cut last are onions and garlic.
Step 3
Onions -porey require special cutting. Cut off the entire green top, leaving only the white and pale green stem. Cut off the root part. Cut the trunk in half lengthwise. Rinse out the layers of the stem from each half, fingering with your fingers (you can't believe how much sand and earth can be hidden there). Cut diagonally to form oblong half rings. As a result, divide all the chopped leeks equally and put in separate bowls.
Step 4
Rinse 87g of soup barley until clean, drain and transfer to a bowl. Heat 1 liter of water in the microwave to steam, but do not boil. Pour in the barley, cover with a towel and set aside.
Step 5
Rinse the remaining 87 grams of pearl barley, transfer to a thick-walled ladle, pour 1.5 liters of cold water and put on high heat, bring to a boil, reduce heat, add a pinch of salt, cover with a lid, leave to cook over low heat until tender, about 40-45 minutes. The pearl barley should be soft.
Step 6
Meanwhile, put a 3L soup pot on the fire and heat it up (I usually use a 3L enamelled cast iron pot, soups are much more aromatic), 4-6 minutes. If you have gas - medium fire, if you have an electric stove, then the power is 6 out of 10 (new stoves) or 3 out of 6.
Step 7
Add olive oil and butter 15g to a saucepan and wait until foaming.
Step 8
As soon as the oil foams, add the onion and oregano, and stirring once every 30 seconds for 6 minutes, bring the onion until soft and transparent
Step 9
Add the leeks, carrots and garlic to the saucepan and slowly sauté for another 8 minutes, stirring frequently. Vegetables should not burn; as a result, they should acquire a sweetish taste and be slightly fried. Add 1.5 tsp at the end. salt and remove from heat
Step 10
Drain the water from the soaked barley, add it along with 1L 900 ml of cold water to a soup pot with vegetables. Put the saucepan on fire and bring water to a boil, reduce heat, cover and simmer for 30 minutes or until barley is tender (soft).
Step 11
By the time the soup itself is ready, the pearl barley should be boiled in a ladle. Drain thoroughly, transfer to a dry bowl and cover with a towel. You don't need to salt. Set aside.
Step 12
When the soup is ready, remove the pan from the heat, remove the lid and let cool.
Step 13
Meanwhile, while the soup is cooling, pour 1.5 water into the ladle where the barley was cooked, boil, add salt so that the water tastes like sea water. Add the remaining leeks and cook for 4-5 minutes until tender, do not overcook! Drain, transfer the leek to a separate bowl, stir with a little butter, cover with a towel, and set aside.
Step 14
Heat a skillet over medium-high heat, or if you have an electric stove 7.5-8 out of 10 / 4.5 out of 6. Melt the remaining 30g butter, add the mushrooms and fry, stirring constantly, until golden brown. Transfer to a separate bowl, cover with a towel, and set aside. The pan should be "free" with sloping sides, so that the mushrooms are fried and not stewed.
Step 15
Our soup is already at an acceptable temperature and we can puree it in a food processor. Pour ½ of the soup into the bowl of the food processor, add ½ sour cream and grind for 2 minutes. Pour into a container. Repeat. Now pour the puree back into our soup pot. By the way, if you have a submersible mixer, you can make your life easier, although the consistency will be different. Do not skip this step, it is imperative to mash.
Step 16
Put the soup pot on low-medium heat and slowly heat to the serving temperature you want (in the soup there is sour cream, it will curdle when heated quickly), stirring, adding salt and pepper. The taste after this procedure acquires an almost complete taste.
Step 17
The serving itself looks like this: pour the soup into warm plates, in the soup or next to it, put a boiled cut chicken egg, a couple of tablespoons of pearl barley, sprinkle with porea and champignons, garnish with parsley. Enjoy your meal!
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