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Parmesan Barley Soup with Roasted Cherry Tomatoes

November 9, 2015 By Jittery Cook 6 Comments

Do you have a bag full of parmesan rinds patiently waiting for a recipe to enhance? If not, you can knock on my door and I’ll hand you a few. They are precious little slabs that will make your recipes, particularly Parmesan Barley Soup, pop with flavour.

Jovina Coughlin inspired this Parmesan Barley Soup. She’s my go-to Italian food specialist. Yes, there are many ingredients, but chances are you’ve got them all at hand and can make this recipe presto. It could be renamed Staples Soup, but that wouldn’t get the salivary glands too fired up.

Parmesan Barley Soup with Roasted Cherry Tomatoes

Parmesan Barley Soup

  • 1 T olive oil
  • 2 cloves garlic, minced
  • 1/4 c onion, finely chopped
  • 2 each carrots, celery sticks, thinly sliced
  • 6 large mushrooms, thinly sliced
  • 1/4 t oregano
  • 1 T red wine vinegar
  • 2/3 c barley, soaked covered in water for 1 hour, strained
  • 4 c broth, plus 1 cup water
  • 2 Parmesan rinds
  • 1/4 c Parmesan, grated, plus extra for serving
  • 2 T milk
  • 1/4 c white wine
  • sea salt and freshly ground black pepper
  • roasted cherry tomatoes, as garnish 
  • Italian parsley, as garnish 

In a medium-sized pot, heat olive oil on medium-high and sauté onions and garlic for 2 minutes, then add the carrots, celery, mushrooms and oregano and cook, stirring for 3 minutes, then mix in vinegar. Add broth, water and strained barley, bring to a boil then simmer, covered, for 10 minutes. Add Parmesan rinds and simmer, covered, for 20 minutes. Add Parmesan cheese, white wine, salt and pepper. Continue to simmer for a few minutes, or until barley is soft. Remove the Parmesan rinds, add milk and garnish with grated Parmesan, Roasted Cherry Tomatoes and parsley. Serves 4-6.

Parmesan Barley Soup with Roasted Cherry Tomatoes

Roasted Cherry Tomatoes

  • 1-2 pints cherry tomatoes
  • 1-2 t olive oil
  • sea salt

Heat oven to 400F.

Spread tomatoes in a roasting pan. Coat with olive oil and sprinkle with sea salt. Roast for 15 minutes, shaking pan once at half time. Allow tomatoes to sit an additional 5-10 minutes in oven, until they are soft and wrinkled. Use to garnish soups, sides or main dishes.

Parmesan Barley Soup With Roasted Cherry Tomatoes Print Ready Recipe

Parmesan Barley Soup with Roasted Cherry Tomatoes

Final notes:

  • Barley is a healthy grain with a soft, slightly chewy texture and mild taste — a wonderful foil for Parmesan.
  • Did you know that Parmesan is so valuable that it’s stored in air-conditioned, humidified bank vaults and used to guarantee loans?
  • While simmering, treat yourself to the top 10 Italian Songs of all time.










Sabatier Knife Giveaway – Last Day To Sign Up!

I received a Sabatier Santoku knife for review, and the good news is that you, too, can get a Sabatier Santoku knife or a Sabatier 6-inch cleaver by either

  • subscribing to Jittery Cook
  • sending in your favourite recipe to share on Jittery Cook, or
  • commenting in the blog on a Jittery Cook recipe that’s made its way into your home and heart.
Email me at [email protected] with your name, address and phone number to be included in the draw, November 11th, 2015.

So, do I like the Sabatier Santoku knife? Yes, I do. It’s super sharp, comfortable to hold and the pointy tip is useful for puncturing tomatoes to get your slice started. Check out the Sabatier site for handy knife handling advice.
UPDATE:  Winner of the Sabatier Santoku knife is Mimi Kitner. Thank you to everyone who participated in the draw!
Parmesan Barley Soup with Roasted Cherry Tomatoes
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Comments

  1. Sonia says

    November 9, 2015 at 9:11 am

    My mouth waters as I look at this soup. And, I love it when you put music in your blog. I’m about to start my workday and I’ll listen to the top ten Italian songs while I work.
    Have a good week.

    Reply
    • Jittery Cook says

      November 9, 2015 at 1:37 pm

      Glad you like the look of the soup. I listened to each song and enjoyed stepping back in time. Don’t be shy to try the recipe. It’s a good combo.

      Reply
  2. Jovina Coughlin says

    November 9, 2015 at 9:59 am

    Looks so delicious and you made this soup even better. Yes, I always have a bag pf Parmesan rinds. they sure come in handy for making tasty soup.Thank you for using my recipe for your inspiration.

    Reply
    • Jittery Cook says

      November 9, 2015 at 1:39 pm

      Thank you for not minding me using your recipe on JC. I keep thinking of more and more versions of this soup. Toss in some chicken, garnish with pesto…

      Reply
  3. susan schwartz says

    November 9, 2015 at 5:56 pm

    Recipe looks super: can’t wait to try it.
    I ALWAYS have Parmesan rinds in the freezer. They really do add a magical flavour to soups.

    Reply
    • Jittery Cook says

      November 9, 2015 at 6:41 pm

      Great idea to freeze the rinds! Glad you like the recipe.

      Reply

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