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Asparagus, Barley, and Lemon Soup
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Asparagus, Barley, and Lemon Soup
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 15 minutes
Prep Time:
 20 minutes
Cook Method:
 simmered
Cook Temp:
Directions:
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1. Trim off all but 1 inch of green part from leeks. Slice leeks in half lengthwise and rinse thoroughly under cool water. Chop into 1/4-inch slices (you should have about 2 cups) and set aside.

2. In a medium soup pot, over medium low heat, melt together butter and olive oil. Add garlic, thyme, Monterey Citrus Pepper Rub, and leeks. Cook, stirring occasionally with a wooden spoon, about 6 minutes, or until leeks have wilted and softened.

3. Stir in broth and water, turn heat up to medium high, and bring mixture to a boil. Stir in barley; bring mixture back up to a simmer. Stir in asparagus and simmer about 8 minutes, or until asparagus is fork tender, but not mushy or faded in color.

4. Remove from heat and stir in lemon juice. Ladle soup into four bowls and sprinkle each portion with shredded Parmesan, if desired.

Suggestions: Use Hannaford Fat-Free, 45% Reduced-Sodium Chicken Broth. Barley can also be substituted for quick-cooking brown rice. Parmesan cheese is optional.

Source: Courtesy of Hannaford Fresh Magazine, Mar/Apr 2008
2 ea Fresh leeks, medium, root ends trimmed
1 Tbs Unsalted butter
1 Tbs Extra virgin olive oil
1 tsp Minced garlic
1/2 tsp Dried thyme
1 1/2 tsp Inspirations Monterey Citrus Pepper Rub
29 oz Canned chicken broth, fat free, reduced sodium
1 1/2 cup Water
1/2 cup Quick-cooking barley
1 lb Fresh asparagus, washed, trimmed, cut 1/2-inch diagonal pcs
2 Tbs Freshly squeezed lemon juice
1/4 cup Parmesan cheese, shredded


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