Best 7 Barley Soup With Duck Confit And Root Vegetables Recipes

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BEAKER'S VEGETABLE BARLEY SOUP



Beaker's Vegetable Barley Soup image

Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!

Provided by BEAKER1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 17

2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce

Steps:

  • Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

Nutrition Facts : Calories 188 calories, Carbohydrate 37 g, Fat 1.6 g, Fiber 8.4 g, Protein 6.9 g, SaturatedFat 0.2 g, Sodium 968.8 mg, Sugar 7.2 g

BARLEY SOUP WITH DUCK CONFIT AND ROOT VEGETABLES



Barley Soup with Duck Confit and Root Vegetables image

Categories     Soup/Stew     Duck     Sauté     High Fiber     Barley     Carrot     Parsnip     Fall     Winter     Gourmet

Yield Makes 6 first-course servings

Number Of Ingredients 10

1/2 cup pearl barley
7 cups water
2 confit duck legs*
2 medium carrots, peeled, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (1 cup)
2 medium parsnips, peeled, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (1 3/4 cups)
1 garlic clove, finely chopped
3 cups reduced-sodium chicken broth (24 fl oz)
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chopped fresh thyme

Steps:

  • Simmer barley in 4 cups water, uncovered, in a 5- to 6-quart heavy pot, until almost tender, 20 to 40 minutes. Drain in a sieve.
  • Remove skin and any fat from duck legs. Cook skin and fat in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring occasionally, until fat is rendered, about 8 minutes, then strain through a fine-mesh sieve into a small bowl, discarding skin. Reserve fat.
  • While fat is rendering, remove duck meat from bones, reserving bones, and shred meat into small pieces.
  • Heat 1 tablespoon duck fat (reserving any remainder for another use) in cleaned 5- to 6-quart pot over moderately high heat until hot but not smoking, then sauté carrots and parsnips, stirring frequently, until just golden, about 8 minutes. Add garlic and cook, stirring, 1 minute.
  • Stir in broth, parboiled barley, salt, pepper, duck bones, and remaining 3 cups water and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables and barley are tender, 15 to 20 minutes. Discard bones and stir in shredded duck meat. Skim any excess fat from top of soup, then stir in thyme. Season with salt and pepper.
  • *Available at dartagnan.com.

BARLEY SOUP WITH ROOT VEGETABLES



Barley Soup With Root Vegetables image

Nutty tasting barley and sweet celery root turn this soup into comfort food! To speed up cooking time, replace the pearl barley with quick-cooking barley, add it with the carrots and celery root and simmer the soup for about 20 minutes total. Adapted from Vegetarian Times magazine(2006).

Provided by Sharon123

Categories     Grains

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
3 medium leeks, white and pale green parts only, sliced (about 2 cups)
3 garlic cloves, minced (about 1 Tbs.)
1/3 cup pearl barley
2 vegetable bouillon cubes
3 medium carrots, diced (about 1 1/2 cups)
1 small celery root, peeled and diced (about 1 1/2 cups)
1/3 cup chopped fresh dill
1 tablespoon lemon juice

Steps:

  • Heat oil in large pot over medium heat. Add leeks, and cook 5 minutes, or until softened, stirring often. Add garlic, and sauté 30 seconds. Stir in barley. Add 7 cups water and bouillon cubes.
  • Bring soup to a boil. Reduce heat to low, skim off any froth, cover and simmer 20 minutes.
  • Add carrots and celery root. Cover, and simmer 20 to 25 minutes more, or until barley and vegetables are tender.
  • Just before serving, stir in dill, lemon juice and black pepper to taste. Enjoy!

Nutrition Facts : Calories 76.2, Fat 1.9, SaturatedFat 0.3, Sodium 23.7, Carbohydrate 13.9, Fiber 2.6, Sugar 2.5, Protein 1.6

HEARTY BEEF AND BARLEY SOUP WITH ROOT VEGETABLES



Hearty Beef and Barley Soup With Root Vegetables image

Make and share this Hearty Beef and Barley Soup With Root Vegetables recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons oil
12 ounces steak, cut into cubes
1 large red onion, sliced thin
1 bay leaf
1/2 teaspoon caraway seed
4 large carrots, chopped fine
1 cup finely chopped turnip
1 cup parsnip
1 cup finely chopped rutabaga
2/3 cup barley (raw)
1 teaspoon thyme
4 cups beef bouillon
2 cups water
2 tablespoons tomato paste
1/4 teaspoon pepper
1/4 teaspoon salt
2 cups very finely shredded fresh spinach leaves

Steps:

  • Heat 1 tablespoon oil over moderate heat in a large pot.
  • Add the steak and brown well, stirring occasionally.
  • Remove steak and leave the juice.
  • Add the remaining teaspoon of oil, onion, bay leaf and caraway seeds.
  • Cook for about 4 more minutes.
  • Add the carrots, parsnips, turnip, rutabaga, barley, and thyme.
  • Stirring constantly, cook for about 5 minutes.
  • Stir in bouillon, water, tomato paste, salt, and pepper.
  • Bring to a boil over high heat.
  • Immediately reduce heat and simmer for 20 minutes.
  • Discard bay leaf, stir in the spinach and serve.

VEGETABLE BARLEY SOUP



Vegetable Barley Soup image

Loaded with colorful vegetables and filling pearled barley, this Vegetable Barley Soup is a healthy, freezer-friendly staple recipe for winter!

Provided by Beth - Budget Bytes

Categories     Dinner     Lunch     Soup

Time 55m

Number Of Ingredients 16

1 yellow onion ($0.32)
2 cloves garlic ($0.16)
2 Tbsp olive oil ($0.32)
1/2 lb. carrots (about 4) ($0.45)
1 28oz. can diced tomatoes ($1.59)
1 cup pearled barley ($0.89)
1/2 tsp dried basil ($0.05)
1/2 tsp dried oregano ($0.05)
freshly cracked black pepper ($0.05)
6 cups vegetable broth ($0.78)
1 russet potato (about 3/4 lb.) ($1.22)
1 cup frozen green beans ($0.271)
1/2 cup frozen corn ($0.10)
1/2 cup frozen peas ($0.19)
1 Tbsp lemon juice ($0.03)
1 handful fresh parsley (optional garnish) ($0.20)

Steps:

  • Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat for about 5 minutes, or until the onion is soft and translucent.
  • Meanwhile, peel and dice the carrots. Once the onions are soft, add the carrots to the soup pot, along with the canned diced tomatoes (with juices), barley, basil, oregano, some freshly cracked pepper, and vegetable broth.
  • Stir the contents of the pot to combine, place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, turn the heat down to medium-low, and let the soup simmer, with the lid in place, stirring occasionally, for 30 minutes.
  • While the soup simmers, peel and dice the potato into 1/2-inch cubes. After the soup has simmered and the barley is mostly tender, add the diced potatoes and continue to simmer for 10 minutes more, or just until the potatoes are tender.
  • Once the potatoes are tender, add the frozen green beans, corn, and peas. Stir to combine, and heat through (about 5 minutes in the simmering soup).
  • Finally, add the lemon juice to the soup and stir to combine. Taste the soup and adjust the salt or pepper to your liking. Serve hot, with fresh chopped parsley on top as a garnish, if desired.

Nutrition Facts : Calories 277.37 kcal, Carbohydrate 52.82 g, Protein 7.43 g, Fat 5.9 g, Fiber 9.1 g, Sodium 1180.28 mg, ServingSize 2 cups

WINTER VEG AND BARLEY SOUP



Winter Veg and Barley Soup image

This healthy soup is brimming with goodness, but certainly won't leave you feeling deprived either.

Provided by veganbrum

Time 50m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the butter in a pan and add all of the veg. Cook over a medium heat for about 5 minutes until the veg has just started to soften.
  • Stir in the bay leaves, thyme, pearl barley, white wine, stock and tomato puree. Bring to a simmer and cook for about 45 minutes until the vegetables are very tender and the pearl barley is soft.
  • Remove the bay leaves and thyme stalk and stir in the chopped parsley. season to taste and serve hot.

BALINESE DUCK 'CONFIT' WITH ROOT VEGETABLE MASH AND WARM EXOTIC FRUIT SALSA



Balinese Duck 'Confit' with Root Vegetable Mash and Warm Exotic Fruit Salsa image

Provided by Ming Tsai

Categories     main-dish

Time 1h9m

Yield 4 servings

Number Of Ingredients 37

One 5- to 6-pound duck, halved lengthwise, washed and dried
1 cup kosher salt
1 cup ground palm sugar
10 shallots, halved and sliced
5 cloves of garlic, minced
5 kaffir lime leaves, 1/16 inch ribbon
3 stalks lemongrass, white part only, minced
2 tablespoons, ginger, minced
6 Thai bird chiles, minced
2 tablespoons coarse ground black Indonesian peppercorns
2 tablespoons coarse ground coriander seeds
2 tablespoons coarse ground fennel seeds
2 tablespoons Thai or Vietnamese fish sauce
1 bunch cilantro
2 quarts coconut oil or peanut oil, or a mixture of both
Root Vegetable Mash, recipe follows
Warm Exotic Fruit Salsa, recipe follows
Sambal Oil, recipe follows
1 1/2 pounds total taro, potatoes, cassava, yams, and other root vegetables, peeled and cut into 2-inch cubes (the cassava should be cut into 3-inch cubes because it cooks more quickly)
12 cloves garlic, peeled
3 tablespoons butter
1 cup sliced scallions
1 cup cream
Salt and black pepper
1 medium onion, peeled and cut into 1/4-inch dice
1 tablespoon minced ginger
1 Thai bird chile, minced
1 tablespoon minced lemongrass, white part only
1 pineapple, peeled, seeded, and cut into 1/2-inch dice
1 mango, peeled, seeded, and cut into 1/2-inch dice
1 papaya, peeled, seeded, and cut into 1/2-inch dice
Grapeseed oil, to cook
Salt and black pepper
3 tablespoons sambal oelek
1/8 cup coconut or peanut oil
1 teaspoon naturally brewed soy sauce
1/4 cup sliced scallions

Steps:

  • In a rectangular dish, large enough to hold the 2 duck halves, mix the marinade ingredients together. Liberally rub the duck on all sides and inside the cavity with the mixture. Cover and place in the refrigerator for 4 hours to marinate.
  • Prepare a fryer filled with coconut or peanut oil, preheat to 225 degrees F. Wipe off all the mixture and 'braise' the duck in the oil. Duck should be completely submerged. Remove the duck after 1 hour, it should be fully cooked. Heat the fryer to 400 degrees F oven degrees and fry the duck again to color and crisp up.
  • On a large oval platter, place a large mound of the Root Vegetable Mash in the center. Place duck on top and garnish with Warm Exotic Fruit Salsa and Sambal Oil.
  • In a large stockpot, add the root vegetables and garlic. Top with cold water and bring to a boil. Slowly boil until the pieces are fully cooked and a knife can easily pierce the pieces.
  • Drain well, dry out the stock pot, and place vegetables back in. Meanwhile, in a saucepot, melt 1 tablespoon of the butter and sweat the scallions. Add the cream and reduce by 50 percent, about 5 minutes. Add the cream to the pot and mash by hand. Add the butter, season with salt and pepper, and check for flavor.
  • In a saute pan on high heat, coated lightly with oil, saute the onions, ginger, chile, and lemongrass until soft. Add the fruit and cook for 4 to 5 minutes. Season with salt and pepper and check for flavor.
  • Mix all together.

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