Cookbook of the Week - Grain Soup

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* Exported from MasterCook *

 

Grain Soup

 

Recipe By :Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup wheat berries

salt

2 zucchini

2 tablespoons extra-virgin olive oil

1 onion -- finely diced

2 cloves garlic -- minced

2 carrots -- finely diced

2 stalks celery -- finely diced

1 yellow bell pepper -- finely diced

1 red bell pepper -- finely diced

2 medium potatoes, preferably Yukon Golds -- finely diced

2 bay leaves

1/4 teaspoon saffron threads -- soaked in 1 tablespoon hot water

1 teaspoon dried or fresh thyme

12 basil leaves -- thinly slivered

1/4 cup chopped flat-leaf (Italian) parsley

8 cups vegetable stock, or as needed

freshly ground black pepper

 

Soak the wheat berries in a bowl with 4 cups warm water for at least 2 hours.

Note: This step can be done the night before.

Transfer the wheat berries with their soaking liquid to a large saucepan.

Simmer the wheat berries, covered, over medium heat for 1 1/2 hours, or until

tender. Add salt to taste after 1 hour and water as necessary to keep the grain

covered by at least 1 inch. Drain the wheat berries and set aside. Note: The

cooking time can be shortened to about 40 minutes by using a pressure cooker.

Meanwhile, cut the zucchinis in half lengthwise. Remove the core (the part with

the seeds) with a melon baller or spoon. (Save the core for stock.) Cut the

zucchini into fine dice.

Heat 1 tablespoon of the olive oil in a large heavy pot. Add the onion, garlic,

carrots, celery, diced zucchini, and yellow and red peppers and cook over medium

heat until soft but not brown, about 5 minutes, stirring occasionally with a

wooden spoon.

Add the wheat berries, the potatoes, the bay leaves, the saffron, the thyme,

half the basil, half the parsley, the stock, and the salt and pepper and bring

the soup to a boil. Reduce the heat to medium and simmer the soup, uncovered,

until it is well flavored and the vegetables are tender, about 20 minutes. Add

stock as necessary---you may need another 1 to 2 cups.

Before serving, stir in the remaining tablespoon of the olive oil and correct

the seasoning, adding salt, pepper, or thyme to taste. Garnish the soup with

the remaining parsley and basil and serve at once. Serves 8 to 10 as a first

course, 6 as a main course.

 

 

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Per serving: 81 Calories (kcal); 5g Total Fat; (49% calories from fat); 2g

Protein; 9g Carbohydrate; 0mg Cholesterol; 24mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0