Turnip and Barley Soup

Name: Turnip and Barley Soup
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: french
Ingredients: 3 tablespoons canola or safflower oil; 2 onions (8 ounces), peeled and cut into 1/2-inch pieces (2 cups); 1/2 Savoy cabbage (8 ounces), cut into 2-inch pieces and washed (6 cups); 2 carrots (6 ounces), peeled and cut into 1/2-inch pieces (1 cup); 1 pound potatoes, peeled and cut into 1/2-inch pieces (4 cups); 3 white turnips (12 ounces), peeled and cut into 1/2-inch pieces (2 cups); 1/3 cup pearl barley; 8 cups light chicken stock, 8 cups water with 3 chicken bouillon cubes or 8 cups water; Salt to taste (about 2 teaspoons, but more or less depending on the saltiness of the liquid used)

By Jacques Pepin

Total Time: 1 hour 30 minutes
Rating: 4(40)
Comments: Read comments

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Ingredients

Yield:6 servings

3tablespoons canola or safflower oil
2onions (8 ounces), peeled and cut into ½-inch pieces (2 cups)
½Savoy cabbage (8 ounces), cut into 2-inch pieces and washed (6 cups)
2carrots (6 ounces), peeled and cut into ½-inch pieces (1 cup)
1pound potatoes, peeled and cut into ½-inch pieces (4 cups)
3white turnips (12 ounces), peeled and cut into ½-inch pieces (2 cups)
⅓cup pearl barley
8cups light chicken stock, 8 cups water with 3 chicken bouillon cubes or 8 cups water
Salt to taste (about 2 teaspoons, but more or less depending on the saltiness of the liquid used)

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil in a large kettle until hot. Add the onions and the cabbage, and saute them over medium to high heat for about 5 minutes, until lightly browned.
Step 2
Add the carrots, potatoes, turnips, barley, stock and salt, if necessary. Bring to a boil, reduce the heat to low, cover, and cook at a gentle boil for 1 hour. Serve hot.

Ratings

4 out of 5

40 user ratings

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Comments

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Vegan Aspirant2 years ago

I love turnips and potatoes and cabbage, so I may be a bit biased. Even so, this recipe was oh so easy and delicious. I did make some changes. Like other commenters, I added thyme during the sautéing of the onions and cabbage. To add depth I added some liquid smoke. I thought there wouldn't be enough barley but it expanded nicely. I doubled the recipe. Next time I will cook with blue potatoes, add a bag of spinach and probably add some mushrooms along with the liquid smoke for some umami action.

jan3 years ago

I added some white wine vinegar near the end of cooking to brighten it up. Very tasty and a nice departure from the beef and tomato based barley soups.

Susie3 years ago

Used regular cabbage and yellow turnip. It’s awesome. Surprised how tasty it was. Add thyme and wow I love the barley.

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