Grain soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Wheat berries |
| 2 | Zucchinis | |
| 2 | tablespoons | Extra-virgin olive oil |
| 1 | Onion(s), finely diced | |
| 2 | Garlic clove(s), minced | |
| 2 | Carrots, finely diced | |
| 2 | Stalks celery finely diced | |
| 1 | Yellow bell pepper finely diced | |
| 1 | Red bell pepper finely diced | |
| 2 | mediums | Potatoes, pref Yukon Gold finely diced |
| 2 | Bay leaves | |
| ¼ | teaspoon | Saffron threads soaked in |
| 1 | tablespoon | Hot water |
| 1 | teaspoon | Thyme, fresh or dried |
| 12 | Basil leaves thinly slivered | |
| ¼ | cup | Flat-leaf parsley, chopped |
| 8 | cups | Vegetable stock or as needed |
| Salt and pepper | ||
Directions
1. Soak the wheat berries in a bowl with 4 cups warm water for at least 2 hours. This can be done the night before.
2. Transfer the wheat berries with their soaking liquid to a large saucepan. Simmer, covered, over medium heat for 1« hours, or until tender. Add salt to taste after 1 after and water as necessary to keep the grain covered by at least 1 inch. Drain the wheat berries and set aside.
3. Meanwhile, cut the zucchinis in half lengthwise. Remove the core (the part with the seeds; save the core for stock, if desired). Cut the zucchini into fine dice.
4. Heat 1 tbs of the olive oil in a large heavy pot. Add the onion, garlic, carrots, celery, diced zucchini, and bell peppers, and cook over medium heat until soft but not brown, about 5 minutes. stirring occasionally with a wooden spoon.
5. Add the wheat berries, potatoes, bay leaves, saffron, 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 1-2 cups.
6. Before serving, stir in the remaining tbs of the olive oil and correct the seasoning, adding salt, pepper, or thyme to taste.
Garnish with the remaining parsley and basil and serve at once.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 30 Submitted By DIANE LAZARUS On 10-26-95