winter soup: rutabaga and barley

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Rutabaga and Barley Soup Light

 

Recipe By :Georgeanne Brennan 1996

Serving Size : 5 Preparation Time :0:00

Categories : Grains Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup pearl barley

3 cups water

1/2 teaspoon salt

olive oil cooking spray

2 teaspoons butter

1 leek with tender greens -- minced

1 small rutabaga (peeled) -- finely diced

4 cups defatted low-sodium vegetable broth

2 cups water

1/2 cup fat free half-and-half

1/2 cup lowfat 1% milk

1 cup julienned stemmed spinach

 

1. In a saucepan, combine the barley and water and bring to a boil. Reduce the

heat to low, cover and cook until tender to the bite, 1 to 1 1/2 hours. Remove

from the heat, drain and set aside.

 

2. Spray a large saucepan or a soup pot. Over medium heat, melt the butter. Add

the leek and rutabaga and saute until the leek begins to change color, 3 or 4

minutes. Add the broth and water and bring to a boil over high heat. Reduce the

heat to low and simmer, uncovered until the rutabaga is tender, 15 to 20

minutes.

 

3. Remove from the heat and let cool slightly. In a blender or food processor,

rough puree half of the soup and then return it to the saucepan. Add the

reserved barley, the half and half, milk, and spinach and place over medium

heat. Bring to a simmer and simmer just long enough for the soup to be piping

hot and to wilt the spinach. [Thin with more broth if desired.]

 

4. Ladle into warmed bowl and serve at once.

 

COMPARE Original with full fat dairy and triple the butter: 161 Calories; 9g Fat

(50.1% calories from fat). As listed above: 113 Calories; 3g Fat (23.0% calories

from fat); 3g fiber.

 

Source:

" Down to Earth: great recipes for root vegetables [iSBN 0811806707] "

Yield:

" 10 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 113 Calories; 3g Fat (23.0% calories from

fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 1087mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.

 

NOTES : " This is an old-fashioned farm-style soup, made earthy with bits of

rutabaga and slivers of spinach. Other roots can, of course, be used instead of,

or in combination with, the rutabaga. I find this to be a good soup for lunch,

served along with grilled bread rubbed with olive oil and topped with just a

sprinkle of Parmesan cheese. " Georgeanne

 

Nutr. Assoc. : 0 0 0 26015 0 3891 1292 0 0 58570 4038 3407

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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