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Ingredients
4 tablespoons olive oil
3 Leeks, white part only, chopped into 1/2� pieces & well rinsed
8 Garlic cloves, minced
Kosher salt, to taste
5 Carrots, coarsely chopped
4 Cups potato, cubed
3/4 Cup barley
2 Tablespoons essence
2 Teaspoons smoked paprika
1 Tablespoon sundried tomato paste
Salt & pepper to taste
2 Quarts chicken broth
2 (14 1/2 oz) Cans diced tomatoes
1 (16 oz) Bag frozen corn
1/4 Cup parsley
Juice & grated zest of 1 lemon
Instructions
Heat olive oil in stock pot. Add leeks and sweat for 3 minutes. Add garlic and 1 teaspoon salt and sweat until softened (about 2 minutes). Add carrots and potatoes and cook for 7 to 10 minutes. Add barley and cook for 5 minutes. Add essence, paprika, sundried tomato paste, salt & pepper, stir to combine. Increase heat to high and add stock; bring to a simmer. Add tomatoes, reduce heat to low and cook for 30 minutes. Add corn and cook until heated through. Remove from heat and add parsley, lemon juice & zest and salt & pepper to taste.