Cooked barley and ribbons of kale swirl together in this thick broth-based soup. Barley brings its earthy flavor and pleasant, chewy texture to a broth punctuated by bacon, carrots, celery, and garlic.
SERVES: 4 TO 6
INGREDIENTS:
- 1 cup hulled barley
- 1 tablespoon apple cider vinegar
1 tablespoon extra-virgin olive oil - 2 ounces bacon, finely chopped
- 1 yellow onion, finely chopped
- 3 carrots, peeled and finely chopped
- 3 ribs celery, finely chopped
- 2 cloves garlic, finely chopped
- ½ cup dry white wine
- 6 cups Chicken Bone Broth
- 1 small bunch Lacinato kale (about 8 ounces)
- Finely ground unrefined sea salt and freshly ground black pepper
INSTRUCTIONS:
- Toss the barley into a mixing bowl and cover with warm water by 2 inches.
- Stir in the vinegar, cover the bowl, and allow the grains to soak at room temperature for at least 8 and up to 12 hours.
- Drain the barley and rinse it well.
- Heat the olive oil in a saucepan over medium heat and toss in the bacon.
- Allow the bacon to cook until crispy, about 6 minutes. Stir in the onion, carrots, celery, and garlic. Sauté until the vegetables are fragrant and crisptender, about 2 minutes. Stir in the soaked barley and the wine and stir continuously until the wine has evaporated, about 8 minutes. Decrease the heat to medium-low, then stir in the chicken broth, cover, and simmer until the barley is cooked through, about 40 minutes.
- While the barley cooks, prepare the kale by trimming away any tough stems or veins. Stack the leaves one on top of another and roll them into a cigar.
- Slice the leaves crosswise into ribbons about ⅛ inch thick.
- Once the barley is tender, turn off the heat. Stir in the kale and cover the pot. Allow the kale to wilt in the residual heat of the broth for 3 to 5 minutes. Season with salt and pepper and serve.
