CREAMY CABBAGE AND BARLEY SOUP WITH SHAVED PARMESAN

CREAMY CABBAGE AND BARLEY SOUP


2 tablespoons olive oil

1 large onion, chopped

10 garlic cloves, chopped

12 sprigs of thyme, tied into a bunch with kitchen string

1 head savoy cabbage, about 8-10” in diameter, chopped into 3” pieces

8 cups chicken or vegetable stock

½ teaspoon salt

1 teaspoon black pepper

½ cup barley

1, 15.5-ounce can cannellini beans, drained and rinsed

1 cup frozen corn kernels

½ cup heavy cream

4 cups mixed baby kale and/or spinach leaves, packed

1 cup shaved parmesan cheese


Heat the olive oil in a large Dutch oven or soup pot over medium high heat.  Add the onion, garlic, and thyme bundle to the pan and cook for 3 minutes, stirring frequently, until the onions are soft and fragrant.  Add the cabbage to the pan and cook until the cabbage has started to wilt and onions are lightly browned, about 5 minutes.


Add the chicken stock, salt, and pepper to the pan.  Bring to a boil and add the barley, stirring to combine.  Reduce to a simmer and cover, leaving a small crack for some steam to escape.  Let cook for 1 hour or until the barley is cooked and plumped.


Add the beans, corn, heavy cream, and kale to the pot.  Cook for 30-40 minutes, stirring occasionally.  The soup will naturally thicken from the barley, beans, etc… and flavors get better and better as it cooks.


Serve hot with shaved parmesan on top, a glass of dry white, and crusty bread on the side.

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Soups and Chowders

Vegetarian

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