SPRING VEGETABLE, BARLEY SOUP
SPRING VEGETABLE & BARLEY SOUP
(via America’s Test Kitchen: Healthy Slow-Cooker Revolution)
1 tsp extra-virgin olive oil
4 shallots, minced
4 garlic cloves, minced
¼ tsp red pepper flakes
8 cups chicken broth
½ cup pearl barley
2 (2-inch) strips lemon zest
Salt and pepper
8 oz thin asparagus, trimmed and cut on bias into 1-inch lengths
1 yellow summer squash, quartered lengthwise and sliced 1cm thick
2 oz (2 cups) baby arugula
¼ cup grated Parmesan cheese
Heat oil in 12” skillet over medium heat until shimmering. Add shallots and cook until softened and lightly browned, about 5 minutes.
Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds; transfer to slow cooker.
Stir in broth, barley, lemon zest, and ¾ tsp salt. Cover and cook until barley is tender, 4 to 6 hours on low or 3 to 5 hours on high.
Stir asparagus and squash into soup, cover, and cook on high until tender, 20 to 30 minutes. Stir in arugula and let sit until slightly wilted, about 3 minutes. Season with salt and pepper to taste.
Sprinkle individual portions with Parmesan before serving.