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Prep 25 mins
Cook 1 hr 15 mins
Another unique but wonderfully filling soup from the New England Soup Factory - very thick and hearty! (Prep time does not include poaching chicken; this would be a great way to use leftovers!) Found online.
- 2 teaspoons olive oil
- 1 large Spanish onion, peeled and diced
- 3 cloves garlic, minced
- 1⁄2 cup celery, diced
- 3 cups carrots, sliced
- 2 parsnips, grated
- 4 large sweet potatoes, peeled and diced
- 1 1⁄4 cups pearl barley
- 2 1⁄2-3 quarts chicken stock
- 3 cups chicken, poached and diced
- 1⁄4 cup freshly chopped dill
- kosher salt
- fresh ground black pepper
- Heat the olive oil in a large heavy stock pot.
- Saute garlic, onions, celery and carrot for 8 minutes.
- Add parsnips, barley, chicken and chicken stock.
- Bring to a boil; simmer on medium-high heat for 30 minutes.
- Add the sweet potatoes and cook an additional 30 minutes.
- Add dill and season.
It's been a really long time since I bothered to write a review for anything here, but I just had to let everyone know how wonderful this soup is! It really stands out from the crowd, that's for sure. We especially loved the fresh dill. Very hearty and rustic. It has a taste of the "old country" to me, like an Eastern European dish. Thank you for this major keeper!
I was a bit unsure of whether I'd like this soup as I'm not a huge dill fan, but DH is, so I tried it anyways. I loved it, my husband loved it, and my two non soup loving kids asked for it for breakfast the next day! It is rich and really nicely flavored - dh thought I'd put butter in it.(though I skipped celery and parsnips as I had none, and used dried dill) A very satisfying soup. We had it with whole wheat buns #168802.
Also, as a general rule, I make soups the day before we eat them because they are so much better the second day, but this is one we're happy to eat on the day I make it. Making it today for a snow day.
I followed the recipe as far as ingredients go but changed the technique as pr chef friend's instructions. I sauteed the onion, carrots, and celery for 20 min then added the grated parsnip and sauteed all that for another 10 min. Then I added finely chopped sweet potatoes and sauteed that another 10 min. This all helps build flavors. Then I added broth and cooked it just until sweet potatoes were cooked and not falling apart. I cooked the barley separately so I had more control over the thickness of the final product. I added the barley along with the cooking water it was in to add the thickness you get when using barley in a soup. I would say I used more broth than the recipe called for. Like other reviewers I found it a little bland. I added some parsley at the end and that helped visually as well as the taste. It is a hearty, healthy soup and it makes a TON of soup. Lucky I had lots of people to share it with. I will update this review with their comments later.