Cabbage and Parmesan Soup With Barley Recipe

Name: Cabbage and Parmesan Soup With Barley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, chopped; 1 medium head cabbage, cored and shredded (7 to 8 cups); 2 garlic cloves, peeled and crushed; Salt to taste; 1 large Yukon gold or 1/2 russet potato (about 6 ounces), peeled and diced; 6 cups water, chicken stock or vegetable stock; 2 large Parmesan rinds (2 to 3 ounces); Freshly ground pepper to taste; 1 cup cooked barley; Chopped fresh dill, chives or parsley for garnish; Freshly grated Parmesan for serving

Servings: persons

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 medium head cabbage, cored and shredded (7 to 8 cups)
2 garlic cloves, peeled and crushed
Salt to taste
1 large Yukon gold or 1/2 russet potato (about 6 ounces), peeled and diced
6 cups water, chicken stock or vegetable stock
2 large Parmesan rinds (2 to 3 ounces)
Freshly ground pepper to taste
1 cup cooked barley
Chopped fresh dill, chives or parsley for garnish
Freshly grated Parmesan for serving

1
Heat oil over medium heat in a large, heavy soup pot.
2
Add onion and cook, stirring, until tender, about 5 minutes.
3
Add shredded cabbage, garlic, and about 1/2 teaspoon salt.
4
Cook, stirring often, until the cabbage begins to soften, about 5 minutes.
5
Add the potato, the water or stock, the Parmesan rinds, and salt and pepper to taste.
6
Bring to a boil, reduce the heat to low, cover and simmer over low heat for 45 minutes, until the vegetables are very soft.
7
Remove and discard the Parmesan rinds.
8
Using an immersion blender, or in batches in a regular blender coarsely puree the soup.
9
If using a regular blender fill it only halfway and pull a dishtowel over the top rather than covering tightly with the lid.
10
Return to the pot and stir in the barley, or place a spoonful of barley in each bowl.
11
Taste the soup and adjust seasonings, and heat through.
12
Serve, garnishing each bowl with a sprinkling of minced dill, chives or parsley, and a spoonful of grated Parmesan.

944

kcal

Calories

Fat

Carbs

134

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 medium onion, chopped, 1 medium head cabbage, cored and shredded (7 to 8 cups), 2 garlic cloves, peeled and crushed, and more.

Yes, Cabbage and Parmesan Soup With Barley falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cabbage and Parmesan Soup With Barley

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