Sorry about hitting you with the extreme close-up right away, but the other shots had a little shine and I did NOT want you to think that this soup is greasy. Let me tell you about this soup:
It is fabulous! First of all, it makes eight servings. I’m usually good for four. Five is pretty much the limit. I figured I could throw some sausage in there and give the leftovers to my husband. He never even knew it was in the fridge. I ate it all by myself.
Those are leeks back there.
I may have gone a little overboard on the thyme, but have you ever heard anyone say, uh, I think there’s too much thyme in here?
Here’s the basics: cook a cup of barley and set aside. Saute all of the above for about 12 minutes. Add six cups of chicken/vegetable stock and bring to a simmer. Add two cups of chopped kale and simmer for ten. Stir in the cooked barley.
Here’s where it gets crazy: add 1/2 cup of walnuts. If you think it’s nuts to add nuts to soup, think again. They add a nice little crunch.
This was in CK’s seven-day plan. Apparently if you have to be in a wedding and wear a fancy dress it should help you slim down. CK has done this several times. Personally, I’ve been an MOH or a BM four times, but the only wedding I ever slimmed down for was my own. If I was more organized I would torture you with some photographic evidence. You’re welcome.
Anyway, CK recommends a toasted pita with the soup. I am a wholehearted dip-your-PB&J-into-your-soup kind of girl. And a few saltines on the end won’t hurt either. I’m here to tell you that the toasted pita was an excellent choice. I scooped some soup by the bite.
Eat Well and Savor.