Black Bean And Barley Soup
Cannellini Chestnut And Green Garlic Broth
White Bean and Wheat Berry Soup
Autumn Wheat Berry Soup
Potato-Barley Soup
Rice and Celery Soup (Minestra di Sedano e Riso)




Black Bean And Barley Soup

2 cups black beans
2 1/2 quarts water
2 tablespoons vegetable bouillon granules
pinch mustard powder
1 cup onion, minced
1/2 cup celery, minced
1 Tbsp pearl barley
1/2 ounce lemon juice
2 tablespoons red wine

Soak beans in water 4 hours or over-night. Do not drain. Add all
remaining ingredients except lemon juice and wine.
Cook for 2-3 hours till beans are soft and mushy. If you prefer a
smooth soup, blend and return to pan. Just before serving, mix
wine with lemon juice, and add to hot beans.


Cannellini Chestnut And Green Garlic Broth
Serves 4

Green garlic is the plant before the cloves have developed. You could use
a
garlic clove and 15g chopped chives instead.

115g dried cannellini beans
1 large carrot, chopped
1 small leek, chopped
1 small onion, chopped
2 large sprigs fresh flatleaf parsley, stalks separated
55g green garlic, cut into 5cm pieces
60g cooked chestnuts, roughly chopped
2 Tbsp white wine vinegar
seasoning

Put the beans into a pan, cover with water and bring to the boil. Boil
rapidly for 10 minutes, cover and simmer for 11,2 hours until tender.
Meanwhile, put the carrot, leek, onion and parsley stalks into a large
pan.
Cover with 700ml water, bring to the boil and simmer for 30 minutes.
Strain, returning the liquid to the pan. Discard the vegetables. Stir in
the
garlic and simmer for 5 minutes.
Drain the beans, reserving 150ml of the liquid. Add the beans and the
liquid to the broth. Stir in the chestnuts, parsley leaves and vinegar.
Season and serve.


White Bean and Wheat Berry Soup

1 lb. dried white beans, picked over
2/3 cup wheat berries
8 cups water
2 cups vegetable broth
1 dessert spoon marmite.
2 medium onions, chopped
3 carrots, chopped
3 celery ribs, chopped
1 bay leaf
1 tsp. dried rosemary, crumbled
1 head escarole, chopped coarse
3 garlic cloves, minced

In a bowl soak beans in water to cover by 2" overnight or
quick-soak and drain. In a heavy kettle (at least 5 quarts)
simmer wheat berries in water marmite and broth, covered, 1 hour. Add
drained
beans and bring to a boil. Reduce to a simmer and skim froth.
Add
onions, carrots, celery, bay leaf and rosemary and simmer,
covered,
until beans are tender, about 1 hour.
In a blender or food processor puree 3 cups soup. Stir puree
into soup with escarole and simmer, uncovered, 15
minutes. Stir in garlic and salt and pepper to taste. Soup may
be
made 4 days ahead (cool uncovered before chilling covered).


Autumn Wheat Berry Soup

1 cup great northern beans
1 cup wheat berries
4 cloves garlic, minced
1/2 small head cabbage, chopped
1 Tbsp. olive oil
1 tsp. sage
1 onion, chopped
1 tsp. rosemary
1/2 cup fresh parsley
1-14oz. can diced tomatoes
2 carrots, peeled and cut into cubes
3 cups vegetable stock
1/2 lb. cut green beans
4 cups water

Put wheat berries in a bowl and cover with water; soak for at least 8
hours or overnight. Drain wheat berries and set aside. In a large pot,
heat oil over medium heat. Add onion and cook, stirring, until soft, 4
to
5 minutes. Add garlic, sage and rosemary. Cook, stirring for about one
minute. Add reserved wheat berries, tomatoes, broth and water; bring
to a
simmer. Cover and adjust heat to maintain a gentle simmer. Cook wheat
berries until al dente, about 1 to 1 and 1/2 hours. Add cabbage,
carrots,
green beans, cauliflower and beans. Bring to a simmer, cover until
vegetables are tender, 25 to 30 minutes. Stir in parsley and season
with
pepper.



Potato-Barley Soup

6 servings

1 lg Onion; diced
2 Celery stalks; diced
4 Garlic cloves; minced
1/4 cup Vegetable oil
3 qt vegetable stock
1/2 cup Pearl barley; rinsed
2 Carrots; diced
2 lg Idaho potatoes
- peeled and diced
1/4 tsp Pepper
Salt to taste

Saute the onion, celery and garlic in oil until the vegetables become
translucent. Add the stock, barley and carrots. Simmer gently, stirring
occasionally, about 2 hours. Add the potatoes after the soup has cooked 1
hour. If the soup gets too thick, add more stock or water. Taste for
seasoning and add salt and pepper as needed.


Rice and Celery Soup (Minestra di Sedano e Riso)

2 cups (500 ml) diced celery
2 cups (500 ml) water
1/4 cup (60 ml) plus 2 Tbs (30 ml) olive oil
1/2 medium onion, finely chopped
1 cup raw rice, preferably Arborio
2-4 cups (500 ml - 1 L) vegetable stock
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Combine the celery, water, and 1/4 cup (60 ml) of the olive oil in a
pot over moderate heat and bring to a boil. Reduce the heat and
simmer covered for 15 minutes. Remove from the heat and set aside
without draining. Meanwhile, heat the remaining 2 tablespoons (30 ml)
olive oil in a large pot over moderate heat. Saute the onion until
tender but not brown. Using a slotted spoon, transfer about half the
cooked celery to the pot containing the onion and saute 2 or 3
minutes. Stir in the rice and cook for 2 minutes, stirring
frequently. Add the stock and bring to a simmer. Meanwhile, puree
the celery mixture, including the liquid, in an electric blender or
food processor. Strain and add it to the soup. Adjust the seasoning
with salt and pepper and simmer uncovered until the rice is tender but
still firm, 15 to 20 minutes. Serve garnished with
chopped parsley. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes



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