Greens + Grains by Molly Watson

Author:Molly Watson [Molly Watson]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2014-04-14T16:00:00+00:00

CHAPTER TWO

SOUPS

BASIC GREENS AND GRAINS SOUP

This basic recipe sets the stage for all kinds of experimentation. The combination of barley or farro and chard is a particular favorite at my house, where we almost always add the optional beans and chili powder (see Variations, following). Seriously, any green you can cook works in this recipe, which is more template than formula; just adjust the total cooking time. I like to cook the grains separately so the broth doesn’t get starchy, but feel free to cook the grains in the soup—just add an extra 1 to 2 cups/240 to 480 ml water and cook until they’re just tender to the bite before adding the greens. If you want to use quinoa or bulgur or another quicker-cooking grain, add it at the end along with the greens.

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