October 21, 2012

Courgette, Tomato & Pearl Barley Soup

In my little notebook, I’ve got a long list of foods and dishes I want to cook this autumn. On it, you will find various cookies and cakes, vegetable fritters, beetroot hummus and warm salads. Soups as well, because it is time for soups again. This courgette, tomato and pearl barley soup is actually the first one I made this season. We couldn’t get enough of it. It has that nourishing and comforting feel that you’re looking after at this time of year. The courgettes and tomatoes still have a flavour of late summer and the pearl barley adds that extra note of comfort. Thyme, olives, lemon juice, almonds and olive oil enchant the palate.

Courgette, Tomato and Pearl Barley Soup – serves 4

• 3tbsp cooking olive oil
• 1 onion, peeled and sliced
• 3 cloves garlic, peeled and sliced
• 1tsp cumin seeds
• 3 courgettes, cut into chunks
• A sprig of fresh thyme
• 3 large tomatoes, cut into chunks
• 200g pearl barley
• Vegetable stock (about 1L)
• 2tbsp black olives
• Juice of ½ lemon
• Salt and pepper
• 4tbsp flaked almonds, lightly toasted
• Extra virgin olive oil

1. Heat the 3 tbsp olive oil in a large pot. Add the onion and fry gently for 5min. Add the garlic and cumin seeds and fry for 3min. Add the courgettes and thyme and fry for another 5min. Add the tomatoes and fry for another 3min. Add the pearl barley, mix well and cover with vegetable stock (about 1L). Leave to simmer for 35min.
2. Add the olives, lemon juice, salt and pepper, mix well and simmer for another 5min.
3. Serve in bowls, topped up with flaked almonds and a drizzle of extra virgin olive oil.
Soupe à l’Orge Perlée, Courgettes et Tomates – pour 4 personnes

• 3cs d’huile d’olive de cuisson
• 1 oignon, pelé et émincé
• 3 gousses d’ail, pelées et émincées
• 1cc de graines de cumin
• 3 courgettes, coupées en morceaux
• Une branche de thym frais
• 3 grosses tomates, coupées en morceaux
• 200g d’orge perlée
• Bouillon de légumes (environ 1L)
• 2cs d’olives noires
• Jus d’1/2 citron
• Sel et poivre
• 4cs d’amandes effiles, toastées
• Huile d’olive vierge extra

1. Faire chauffer 3cs d’huile d’olive dans une grande casserole ou faitout. Ajouter l’oignon et faire revenir 5min. Ajouter l’ail et les graines de cumin et faire revenir 3min. Ajouter les courgettes et le thym et faire revenir 5min. Ajouter les tomates et faire revenir 3min. Ajouter l’orge perlée, bien mélanger et couvrir de bouillon de légumes (environ 1L). Laisser cuire a petits bouillons pendant 35min.
2. Ajouter les olives, le jus de citron, du sel et du poivre, bien mélanger et laisser cuire encore 5min.
3. Servir dans des bols et parsemer d’amandes effilées et d’un filet d’huile d’olive vierge extra.

No comments:

Post a Comment