phoebe it was disgusting because. the barley taste disgusting .the barley looks disgusting. the barley feels disgusting.
Jess: This soup looks nothing like soup; it’s more like a fancy salad. When I looked over the recipe ahead of making it on Thursday, I was pleased to discover that we already had almost all the ingredients. I’d need another bag of barley, since I was doubling the recipe (serves 2), and I’d get a few more “flaked” almonds in case ours were too old. We’re fortunate to be participating in the Sanchez community garden, where the spinach is bright green and bushy. We can take as much as we need, and you can’t even tell it’s been harvested.
Hot chicken stock and a cup of pearled barley.
Shredded spinach and tahini mixture.
This is a truly simple recipe to prepare, although we were all hard-pressed to call it soup. It didn’t have any broth! You toast the quinoa and cook it with the farro (alternatively pearl barley or freekeh) in stock and then use the rest of the ingredients for topping.
A few recipe frustrations:
1. The written recipe says that the farro will take about 10 minutes to cook if it’s semipearled. I chose barley instead of farro (as allowed in the recipe) because I already had some and because it was 4 times as cheap to buy a little bit more. However, when I looked at the package, I discovered it was going to take 45 minutes to cook. It would’ve been helpful to mention that in the recipe more specifically than “check the package directions, as cooking times vary.”
2. After the grains are cooked, the recipe says to “turn off the heat, add the kale and leave it to sit until wilted…. Ladle the soup into bowls and top with the kale and tahini sauce…” I spent quite a while deciding if I was supposed to scoop the spinach (an approved substitute for kale, and free from the garden) off the top or do some magic to get the grains into the bowl with the spinach somehow on top. A quick “remove the wilted spinach to a bowl” would’ve helped.
3. It’s not the right season for pomegranates. However, while trying to figure out if I could get them anyway, I learned that the seeds are called arils. Cool.
I set out bowls of shaved almonds, the tahini paste, craisins (to substitute for pomegranate arils), and the wilted spinach. I didn’t bother trying to find/buy red amaranth or purple shiso, even though they look lovely in the photo. They were listed as optional.
The consistency of the barley was just wonderful, dense and toothy. I skipped the craisins (I don’t like to mix sweet and savory), but the nuts, spinach, and tahini were all delicious. The nuts added even more crunch, and the spinach added a fresh, vegetable-y taste. The tahini was surprisingly bitter, but a few grinds of sea salt helped immensely. Dave pronounced it our second-best recipe so far. Benjamin ate three bowls (he particularly loved the spinach). You can see Phoebe’s judicious and balanced take above. (I swear we’ll find one she likes!)
I listed this as both “soup with meat” and “vegan” because I used chicken stock instead of vegetable. That simple substitution will quickly make this vegan.
To write her comment, Phoebe learned to use the copy/paste function. Even if she never eats Greens and Grains again, she’ll be using copy/paste her whole life.
In related soup news, I had a scoop of leftover barley in the middle of leftover watercress soup for lunch today. It was, frankly, wonderful! The soup had matured from its previous watery, brothy flavor to the slightly peppery herbal flavor it’s clearly supposed to have. Adding the barley gave it some consistency. I’m glad I have one more serving of each left for tomorrow.