Lemony Barley–Vegetable Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
1 1/2 tablespoons olive oil1 carrot, diced1 celery stalk, diced1 small onion, diced1/2 fennel bulb, diced, fronds chopped and reserved1/2 teaspoon salt6 cups chicken or vegetable broth1 small yellow squash, diced1/4 cup pearl barley2 wide strips of lemon rind (removed with a vegetable peeler)Piece of parmesan cheese rind (optional)Freshly ground black pepperParmesan cheese, for grating
1. In a heavy soup pot over medium heat, warm the oil. Add the carrot, celery, onion, fennel and salt and toss. Cover and cook for 5 minutes.2. Stir in the broth, yellow squash, barley, lemon rind strips and parmesan rind if using. Bring to a boil. Simmer, uncovered, until the vegetables and barley are tender, about 20 minutes. Season with salt and pepper to taste. Garnish with the reserved fennel fronds and serve, passing parmesan cheese at the table.Find more photos of this recipe by Zoe Singer on her blog, Mom Appetit.