Corn-Barley Soup

Mom deserves the best. That’s why I’ve cooked this wholesome and tasty soup for her enjoyment and health. Rapini (broccoli de rabe) comes in thin, stalk-like bunches with tiny broccoli florets. It’s a member of the cabbage family and tastes a little like turnip greens.

1 cup (125 ml) barley
2 cups (500 ml) fresh corn kernels
1 cup (125 ml) carrot, diced
1 cup (125 ml) celery, diced
1/2 cup (125 ml) onion, diced
4 cloves garlic
1 Tbsp (15 ml) fresh parsley, chopped
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) extra-virgin olive oil
3 cups (750 ml) vegetable stock
Sea salt, to taste
2 cups (500 ml) rapini florets, cut 3 inches long
4-5 cherry tomatoes, cut in half

Cook barley in two cups (500 ml) water for 15 minutes until water is fully absorbed.

Place corn, carrot, celery, onion, garlic and parsley in a food processor and pur? Heat butter and oil in a pot, add pur? vegetables and saut?wo minutes. Add vegetable stock, barley and salt to taste, cover and cook for five minutes.

In the meantime, blanch rapini in a pot of boiling salted water for five minutes. Drain and rinse with cold water.

Place cherry tomatoes in a small baking dish and drizzle with olive oil. Broil for five minutes.

Pour soup into bowls, arrange rapini and tomato on top and serve. Serves four.

Source: alive #223, May 2001