Greek Barley Soup Food

BARLEY GREEK SALAD

Steps:

• Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
• Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
• Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.

GREEK BARLEY SOUP

Steps:

• Heat the butter in a large pot over medium heat.
• Add the onions and sauté until soft and translucent, about 10 minutes.
• Add the garlic, parsley, marjoram, and rosemary and sauté for 1 minute.
• Add the stock, barley, carrots, if using, potato, bay leaf, salt, and pepper.
• Bring to a boil, reduce the heat to low, cover, and simmer until the barley is nearly tender, about 45 minutes.
• Add the milk and heat through.
• Remove from the heat.
• Gradually stir 1 cup of the soup into the egg yolks, then stir the yolk mixture and parmesan into the soup.
• Return to low heat and stir until thickened, about 3 minutes.
• Serve warm.

ZESTY GREEK LENTIL AND BARLEY SOUP

Steps:

• Rinse the lentils well under cold water and place them in a medium pot. Add some water, just enough to cover them, and bring to a boil. Reduce the heat and simmer for 4-5 minutes. Empty the lentils into a colander to drain and discard the water.
• Return the lentils into the pot, add the barley, olive oil, onions, carrots, celery, garlic, bay leaves, tomato sauce, 6 cups of fresh water and the paprika and pepper. (Hold off on adding the salt and the oregano). Cover and bring to a boil.
• Reduce the heat, partially uncover the pot, and cook for about another 30 to 40 minutes or until the lentils, the barley, and the vegetables are soft, stirring occasionally. Add the oregano and the salt and cook for 5-10 minutes more or until the soup is slightly thickened. If the soup is becoming too thick, add some hot water at this stage. Remove the bay leaves.
• Just before serving, drizzle the red wine vinegar (or even better, Balsamic vinegar) and some extra virgin olive oil and stir well. Taste and adjust the seasoning. Pour into soup bowls, squeeze a few drops of fresh lemon juice for added flavor, and serve. This soup is traditionally served with seasoned Kalamata olives and a loaf of good, crusty flatbread.

GREEK BARLEY SALAD

Steps:

• bring 2 c vegetable broth to a boil.
• add barley, cover, lower to simmer and cook 12 minutes until barley is tender.
• remove from heat, drain if necessary, cool completely.
• combine barley, peppers, cucumbers, tomatoes, onions and olives in a bowl.
• combine broth, lemon juice, garlic, oregano, salt and pepper, stir well and add to barley mixture, toss well.
• add feta cheese, toss.
• serve over romaine lettuce leaves.

GREEK LENTIL SOUP (FAKES)

Steps:

• Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.
• Heat olive oil in a saucepan over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
• Stir in tomato paste and season with salt and pepper. Cover and simmer, stirring occasionally, until the lentils have softened, 30 to 40 minutes. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.