Guess the Veggie!!
- Originated in Wales
- Also known as the "The Poor Man's Asparagus"
- Part of the onion family
- In season from March to September
- Because of it's increasing popularity, it is now found in grocery stores year-round
- Good source of B6, folate, and vitamin C
- Great source of fiber, iron and manganese
- To wash, cut in half lengthwise; rinse well, separating the layers to remove dirt and sand
- Starts with L and ends in eek!
Did you guess it?
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Leeks!!
Leeks are legendary! They provide an mild onion flavor and an intriguing shape to dishes! Try our Spring Time Barley and Mushroom Soup for you leek fix. Dish up!
Spring Time Barley and Mushroom Soup
Ingredients:
2/3 c pearled barley, rinsed
8-9 c vegetable broth
2 Tbsp olive oil
1 ½ c leeks (white part only), chopped
2 c mushrooms, thinly sliced
1 garlic clove, minced
1 c asparagus, chopped
1 fennel bulb, thinly sliced
2 Tbsp fresh dill, chopped
2 Tbsp fresh lemon juice
Black pepper
Directions:
- Combine rinsed barley with 4 cups vegetable broth in medium pot. Simmer over very low heat, covered for about an hour, or until tender
- Heat 1 Tbsp of olive oil in a sauté pan and cook leeks over medium heat until just soft, about 10 minutes. Stir leeks into barley pot.
- In same sauté pan, heat remaining one Tbsp of oil over medium heat. Add garlic, mushrooms, and a pinch of salt and sauté until they begin to color, about 15 minutes.
- Add cooked mushrooms, asparagus, fennel, and dill to barley and leeks, along with 4 more cups broth. Simmer soup, covered, for about 15 minutes, or until all vegetables are just tender. Stir in the lemon juice. Add salt and pepper to taste.
- Can serve with open faced turkey sandwiches (i.e. sliced herb artisan bread, sliced turkey breast, sliced Swiss cheese and veggies!)
Nutritional Information: (10 oz. serving): 100 calories, 3 g protein, 3 g fat, 3 g fiber
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