Let's go with some super duper general for our second soup challenge.
Week #2 has the prompt of GRAINS for the main ingredient - they're probably a staple in most pantries.
This includes, but is not limited to:
- Corn or cornmeal
- Barley
- Rice
- Millet
- Amaranth
- Quinoa
How to Play:
- Use the #soupchallenge hashtag
- Use at least one good photo of the finished product
- Make sure you have the theme/ingredient as the MAIN focus
- Provide some sort of recipe, or instructions, or link back to the website you were inspired by
- Get it posted by Sunday night
- Include it here in a comment if you feel like it
Then what happens?
- I'll put together a digest post
... and that's about where we are right now. No (direct) prizes yet, just a great way to build community, share recipes, and get inspired to make something delicious!
My Soup, pictured above
This is a barley soup with summer squash and chard added. I don't really measure things out, so here's how I made it:
INGREDIENTS
Barley
Chard, Spinach, Any light Green
Yellow Summer Squash
Broth/Stock/Water
Salt, Pepper, other spices to taste
optional: diced tomatoes or red bell peppers
The basic ratio for barley is 1 cup barley and 2 1/2 cups water or broth. Since you're making a soup, increase the water/broth to at least 4 cups. Put it all in a stock pot, add your spices, and bring to a boil. Reduce to simmer; cook, covered, for about 40 to 50 minutes. The barley should be tender. As this was cooking, you should have diced up your summer squash. I prefer yellow, because it's so colourful, but you could use whatever. (HINT: summer squash also freezes really well, if you have a bumper crop and want to eat something pretty in the winter). Chunk it into the stock pot and continue simmering for about 10 minutes.
While that cooks, chop up your chard or spinach, and put it into the bowl you'll be eating out of. This is my preferred method of adding softer greens (like, not most kales!) to soups. After the squash is tender but not falling apart, spoon a nice hearty bowl of soup over your greens, and let it sit for just a bit to cool off. This will also wilt the greens without making them slimy. If you want more colour, add some diced tomato. If you want a bit more texture and colour, add some diced red bell peppers.
There you have it! A colourful and delicious soup to raise the spirits and fill you belly!
Thanks so much for reading & I look forward to seeing more recipes - please upvote and share to help spread the word.