From Grist, By Abra Berens
Ingredients
- Olive oil
- 2 onions (about 1 pound), thinly sliced
- 6 garlic cloves, minced
- Salt
- 1 cup white wine or hard cider
- 3 pounds parsnips, peeled (if the skin is thick) and cut into chunks
- 3 quarts chicken stock or water (or a mix)
- 2 cups cooked barley
- 2 bunches (about 1 pound) chard, cut into ribbons
- ½ cup Lemon Parsley Mojo
- 1 cup olive oil
- 2 lemons (about 3 ounces), zest and juice
- 10 sprigs parsley (about 2 ounces) or 1 cup chopped parsley
- ½ teaspoon salt
Preparation
In a soup pot, heat a couple of glugs of olive oil over medium heat. Add the onions and garlic with a couple of big pinches of salt and sweat until tender, about 7 minutes. Add the wine and cook until reduced by half. Add the parsnips and stock. Bring to a boil, lower to a simmer and cook until the parsnips are mostly tender, about 20 minutes. Add the barley and cook until the parsnips are fully tender, about 20 minutes. To serve, portion the chard ribbons among the serving bowls, ladle the hot soup over the chard to let it wilt gently, and top with a heaping spoonful of the mojo.
LEMON PARSLEY MOJO
Combine all the ingredients to make a chunky, oily paste.
About this recipe
Excerpted from Grist by Abra Berens c 2021. Published by Chronicle Books.
