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Categories:Viewed: 54 - Published at: 2 years ago
Ingredients
- 1 tablespoon olive oil
- 3 medium leeks, white and pale green parts only, sliced (about 2 cups)
- 3 garlic cloves, minced (about 1 Tbs.)
- 1/3 cup pearl barley
- 2 vegetable bouillon cubes
- 3 medium carrots, diced (about 1 1/2 cups)
- 1 small celery root, peeled and diced (about 1 1/2 cups)
- 1/3 cup chopped fresh dill
- 1 tablespoon lemon juice
Method
- Heat oil in large pot over medium heat. Add leeks, and cook 5 minutes, or until softened, stirring often. Add garlic, and saute 30 seconds. Stir in barley. Add 7 cups water and bouillon cubes.
- Bring soup to a boil. Reduce heat to low, skim off any froth, cover and simmer 20 minutes.
- Add carrots and celery root. Cover, and simmer 20 to 25 minutes more, or until barley and vegetables are tender.
- Just before serving, stir in dill, lemon juice and black pepper to taste. Enjoy!
