Cook the Issue 2010: Barley Soup with Fennel, Leeks, and Bacon - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Barley Soup with Fennel, Leeks, and Bacon

By Pielove, member

January 15th, 2011

This recipe is from the "What we're cooking now" section of Issue 109.  I used a bit more bacon than the recipe suggested, because I had a heel of Hungarian Bende Bacon to use up-- so this ended up being "Bacon Soup with Fennel, Leek, and Barley".  This soup is really delicious-- I wish that I had doubled the recipe, because we ate it all.  A tiny bit more barley (maybe 3Tbsp instead of 2) would be welcome.  The little spritz of lemon juice at the end really makes it.  

My husband spent the afternoon in our unheated garage, replacing the parking brake on his car-- so this soup was a perfect warming supper.   Along with a fresh baguette, dinner is served!


posted in: Gallery, Cook the issue 2010
Comments (1)

liamsaunt writes: That looks like a great soup for a cold evening. I think I will make it this week with the extra barley as you auggested. Posted: 9:15 am on January 16th

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