Now that winter is finally here and it's cold, we're craving hearty, comforting meals, like casseroles and soups. Last weekend we made Pearl Barley Soup. It was inspired by this recipe, but we didn't want to bother with the Moscato d'Asti so we omitted it. We also left out the leek.
This wasn't the first time we've cooked celery root, but it was the first time I cut it and gosh is it kind of difficult! It's not hard like a parsnip but it's still difficult to cut through.
My container of finely chopped carrots, parsnip, celery root, and onion.
There also is diced smoked ham in the soup. Saute the vegetables, ham, and barley in a saucepan, add the water and chicken stock, simmer for 35 minutes, add the diced potato, cook another half hour or so, season with salt & pepper, stir in the cream.
This is a very hearty soup. It's filling and comforting and warming. I like the chewiness of the barley, the salty, smoky ham, the thick broth. I think next time we might add some celery for an added crunchy texture.
This is another make again soup, especially in the winter months.