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Ingredientes
- 2 med. onions
- 1 lg. clove garlic
- 2 med. turnips
- 8 ounce. boiling potatoes
- 6 ounce. med. mushrooms
- 4 carrots
- 6 ounce. fresh spinach
- 3 tbsp. unsalted butter
- 5 c. chicken stock or possibly chicken broth
- 1/3 c. toasted barley shapes
- 1 teaspoon salt or possibly to taste
- Freshly grnd pepper
- 1 tbsp. vegetable oil
- 1/2 pound kielbasa, cut in 1/2-inch slices
- 2 tbsp. minced fresh parsley
- Freshly grated Parmesan cheese, optional
Direcciones
- Prepare vegetables. Peel onions and chop coarsely; you should have about 1 1/2 c.. Peel and mince garlic. Pare turnips and potatoes, then cut into 1/2-inch dice; you should have about 1 1/2 c. turnips and 1 c. potatoes.
- Wipe mushrooms clean with damp paper toweling; cut into thick slices for about 1 1/2 c.. Pare carrots; cut into 1/4 inch slices for about 2 1/2 c.. Trim spinach and rinse well in several changes of lukewarm water; cut or possibly tear into 2-inch pcs for about 3 c..
- Heat butter in large heavy saucepan over medium heat. When foam subsides, add in onion and garlic; saute/fry till softened, 2-3 min. Add in turnips, potatoes, mushrooms and carrots; cook, stirring frequently, about 3 min. Add in stock; increase heat to medium-high. Heat to boiling. Add in barley shapes; reduce heat to low. Simmer soup, covered, till vegetables are crisp-tender, 8-10 min.
- Add in spinach, salt, and pepper to taste to soup. Simmer, covered, till vegetables are tender, about 5 min.
- Meanwhile, heat oil in large heavy skillet over medium heat to rippling. Add in kielbasa; saute/fry, stirring frequently, till browned all over, 3-5 min. Remove with slotted spoon to paper toweling to drain. Add in kielbasa to soup; adjust seasoning to taste, if necessary.
- Ladle soup into warmed individual soup bowls; sprinkle with parsley. Serve immediately, with grated Parmesan on the side, if you like.
- TIP: Toasted barley shapes, a pasta product, can be found in the dry pasta section of supermarkets. If they are not available, pastina can be substituted. (I have also simmered longer and used pearl barley.)
- MICROTIP: Microwave 3 Tbsp. butter in 3-qt casserole on high power till melted, about 2 min. Add in onion and garlic; microwave, uncovered, 2 min, stirring once. Add in turnips, potatoes, mushrooms, and carrots; microwave, uncovered, 4 min, stirring once.
- Add in stock; microwave, covered, till mix boils, about 7 min. Stir; add in barley shapes. Microwave, covered, about 5 min, stirring once. Add in spinach, salt and pepper to taste; microwave, covered, 1 minute. Stir, then let stand 5 min.
- Meanwhile, microwave 1 Tbsp. oil in microwave-safe 9-inch pie plate on high power 2 min. Add in kielbasa; microwave, stirring once, about 4 min. Remove with slotted spoon to paper toweling to drain. Add in kielbasa to soup; let soup stand, covered, about 5 min. Serve soup as directed above.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 581g | |
| Recipe makes 4 servings | |
| Calories 233 | |
| Calories from Fat 113 | 48% |
| Total Fat 12.88g | 16% |
| Saturated Fat 5.91g | 24% |
| Trans Fat 0.09g | |
| Cholesterol 23mg | 8% |
| Sodium 1152mg | 48% |
| Potassium 1073mg | 31% |
| Total Carbs 24.41g | 7% |
| Dietary Fiber 6.5g | 22% |
| Sugars 7.72g | 5% |
| Protein 7.65g | 12% |
