Recipe

Servings: 8

Prep Time: 25 min

Cook Time: 40 min

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

Ingredients for the Soup:

• 2 tablespoons olive oil
• 1 large yellow onion, thinly sliced
• 2 leeks, white and light green parts only, thinly sliced
• 3 garlic cloves, minced
• 1 cup pearled barley
• 8 cups low sodium vegetable broth
• 4 cups water
• 5 thyme sprigs
• 1 rosemary sprig
• 2 bay leaves
• 1 teaspoon smoked paprika (optional)
• 1 medium celery root (about 1 ½ pounds), peeled and diced in
• ½ inch cubes
• 1 pound parsnips, cut in ½ inch thick rondelles
• 1 pound spinach, chiffonade
• 1 – 2 teaspoons fresh lemon juice
• kosher salt, to taste
• freshly ground black pepper, to taste

Ingredients for the Slaw:

• 2 medium Granny Smith apples, julienned
• 2 tablespoons toasted hazelnuts, roughly chopped
• 1 tablespoon fresh Italian parsley leaves, finely chopped
• 1 small lemon, zest and juice
• 1/8 teaspoon kosher salt

Procedure:

1. To make the soup: Heat the oil in a large stock pot over medium heat. Add the onion and leeks and cook, stirring occasionally, for 5 minutes or until they’re becoming translucent. Toss in the garlic and cook for 1 minute, until it is aromatic then add in the barley. Toast the barley for 2 minutes before pouring in the vegetable broth, water, herbs and bay leaves.
2. Bring the mixture to a boil then add the smoked paprika, celery root and parsnips. Lower to a simmer and cook for 30 to 40 minutes, until the celery root and parsnips are fork tender.
3. To make the slaw: Combine all of the ingredients in a bowl until well mixed. Taste and adjust with more lemon juice or salt as needed.
4. To finish the soup stir in the spinach and cook for 3 minutes. Taste and season with lemon juice, salt and pepper. Garnish each bowl of soup with a full-fingered pinch of the slaw.