Sunday, December 02, 2007
Vegetable-Barley Soup with Poached Egg
In my last post, I mentioned that we have been into healthy, comforting meals in the hopes of balancing out the holiday decadence. This is one of those recipes. Upon looking at the ingredients and method, you'll see there's nothing exotic here--but wait, the simplicity is deceptive.
This delicious soup is truly greater than the sum of its parts. It can be made effortlessly any night of the week. Once you've chopped onion and garlic, sauteed them along with some mushrooms and relaxed while the barley cooks in just 15 minutes, you'll wonder if you forgot something--it's just too easy, you'll say.
After you stir in some fresh spinach at the end and ladle the hot soup into bowls, it's time for the big finish--crowning each portion with a gently poached egg. Cook the eggs for a mere two minutes so the yolks remain soft and creamy enough to add a totally luscious quality to your soup. Honestly, this is unexpectedly good even without a poached egg, but with it--you'll want to eat this every night.
Now you have the perfect quick, satisfying meal for the crazy weeknights ahead when you don't want something too heavy, but you don't want to feel in the least bit deprived. It came from the November issue of Gourmet by the way, which also provided recipes for this beautiful Cranberry Crostata and another quick dinner we really liked (but didn't put on the blog), Sauteed Calamari with Bacon and Lemon Quinoa.
So, have you started doing any holiday baking yet? I did today--so much good stuff to blog about, I can't wait! We got our Christmas tree too. I love decorating it and going through all my ornaments, some that I've had since I was a baby. And I officially know it's the holiday season because Mike made his hot cider-rum drink with cinnamon--I could knock those back all day! So what are everyone else's favorite December traditions, whether you celebrate Christmas or not?
Vegetable-Barley Soup with Poached Egg
Adapted from Gourmet magazine, November 2007
Serves 4 as main course
1 tbs. olive oil
1 medium onion, chopped
8 oz. mushrooms, sliced
2 garlic cloves, minced
1/4 tsp. dried thyme
pinch dried marjoram (optional)
1 (14 1/2 oz.) can diced fire-roasted tomatoes (such as Muir Glen)
1 qt. vegetable broth (such as Swanson’s Organic)
1 cup quick-cooking barley
6 oz. spinach leaves
1 tbs. white vinegar
4 large eggs
Add the olive oil to a large saucepan and heat to medium. Add the onion and cook until softened, about 5 minutes. Add the mushrooms, season with salt and pepper, and cook until mushrooms are soft and lightly browned, about 5 minutes. Add the garlic, thyme and marjoram and cook, stirring constantly, for 2 minutes more.
Add the tomatoes and vegetable broth; raise heat and bring to a boil. Add the barley, season with 1/2 tsp. salt and ground pepper to taste; cover the pot and reduce heat to maintain a brisk simmer. Cook for 10-15 minutes, or until barley is tender.
Meanwhile, fill a large skillet with water, about 1 1/2 inches deep. Bring to a brisk simmer over medium heat. Add the vinegar. As soon as the soup is finished, you want this skillet to be ready for the eggs.
When barley is tender, stir the spinach into the soup and cook for 1 minute. Check for seasoning and add additional salt and pepper to taste.
Ladle soup into shallow bowls, and immediately add the eggs to the poaching water by cracking the eggs, one at a time, into a ramekin or small bowl and gently tipping each one into the poaching water. Cook for 2 minutes and transfer the eggs directly into each soup bowl using a slotted spoon. Serve right away.
If you want to check out the round-up of posts for November's Sugar High Friday where the theme was beta-carotene, here's part 1 and part 2. Look for my All-In-One Holiday Bundt Cake among the delicious entries.