Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Asparagus, Barley, and Lemon Soup

Asparagus, Barley, and Lemon Soup

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients: Add ingredients to List

Asparagus, Barley, and Lemon Soup
2 each Fresh leeks, medium, root ends trimmed
1 tablespoon Unsalted butter
1 tablespoon Extra virgin olive oil
1 teaspoon Minced garlic
1/2 teaspoon Dried thyme
11/2 teaspoon Inspirations Monterey Citrus Pepper Rub
29 oz Canned chicken broth, fat free, reduced sodium
11/2 cup Water
1/2 cup Quick-cooking barley
16 oz asparagus
2 tbsp lemon juice
1/4 cup Parmesan cheese, shredded

directions:

1. Trim off all but 1 inch of green part from leeks. Slice leeks in half lengthwise and rinse thoroughly under cool water. Chop into 1/4-inch slices (you should have about 2 cups) and set aside.
2. In a medium soup pot, over medium low heat, melt together butter and olive oil. Add garlic, thyme, Monterey Citrus Pepper Rub, and leeks. Cook, stirring occasionally with a wooden spoon, about 6 minutes, or until leeks have wilted and softened.
3. Stir in broth and water, turn heat up to medium high, and bring mixture to a boil. Stir in barley; bring mixture back up to a simmer. Stir in asparagus and simmer about 8 minutes, or until asparagus is fork tender, but not mushy or faded in color.
4. Remove from heat and stir in lemon juice. Ladle soup into four bowls and sprinkle each portion with shredded Parmesan, if desired.
Suggestions: Use Hannaford Fat-Free, 45% Reduced-Sodium Chicken Broth. Barley can also be substituted for quick-cooking brown rice. Parmesan cheese is optional.
Source: Hannaford fresh Magazine, March - April 2008

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
2 each Fresh leeks, medium, root ends trimmed  
1 tablespoon Unsalted butter  
1 tablespoon Extra virgin olive oil  
1 teaspoon Minced garlic  
1/2 teaspoon Dried thyme  
11/2 teaspoon Inspirations Monterey Citrus Pepper  
29 oz Canned chicken broth, fat free, reduced sodi  
11/2 cup Water  
1/2 cup Quick-cooking barley  
16 oz asparagus  
2 tbsp lemon juice  
1/4 cup Parmesan cheese, shredded  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 272 kcal (13%)
Calories from Fat 153 kcal (0%)
Total Fat 17 g (26%)
Saturated Fat 11 g (55%)
Cholesterol 17 mg (5%)
Sodium 1415 mg (58%)
Total Carbohydrates 35 g (11%)
Dietary Fiber 9 g (36%)
Protein 22 g (36%)
Vitamins
Vitamin A 1191 IU (23%)
Vitamin C 13 mg (21%)
Minerals
Calcium 132 mg (2%)
Iron 10 mg (16%)
loading