Roasted Garlic Barley Soup
Recipe from
Better Homes and Gardens
Roasting the head of garlic mellows the flavors, to a near sweetness.
Servings:
4 servings
Prep Time:
40 mins
Total Time:
1 hr
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Ingredients
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1 mediumhead garlicsee savings
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1 teaspoonolive oil or cooking oilsee savings
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4 cupsVegetable Stock (recipe, page 18) or canned vegetable brothsee savings
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11/2 cupsthinly sliced leekssee savings
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3/4 cupthinly sliced celerysee savings
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11/2 teaspoonsdried basil, crushedsee savings
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1/8 teaspoonblack peppersee savings
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1 141/2-ounce cantomatoes, undrained and cut upsee savings
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1 mediumzucchini or yellow summer squash, halved lengthwise and thinly slicedsee savings
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1/2 cupquick-cooking barleysee savings
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Directions
1.
Peel away the outer dry leaves from head of garlic, leaving skin of garlic cloves intact. Using a knife, cut off about 1/4 inch of the pointed top portion of head, leaving the bulb intact but exposing individual cloves.
2.
Place garlic head, cut side up, in a small baking dish; drizzle with oil. Bake, covered, in a 400 degree oven for 25 to 35 minutes or until cloves feel soft when pressed. Cool slightly. Press garlic pulp from individual cloves; mash pulp with a fork.
3.
In a large saucepan combine the mashed garlic pulp, Vegetable Stock, leeks, celery, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until leeks and celery are tender.
4.
Stir in the tomatoes, zucchini, and barley. Return to boiling; reduce heat. Simmer, covered, about 10 minutes more or until barley is tender.
Nutrition information
Per serving: Calories 153, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 557 mg, Carbohydrate 28 g, Total Sugar 4 g, Fiber 5 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 35%, Calcium 7%, Iron 12%. Exchanges: Vegetable 2, Starch 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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