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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 8 |
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Directions: Heat oil & saute garlic for 1 minute. Add carrot, barley, bay leaf &
2 1/2 c stock. Bring to a boil, cover & simmer for 15 minutes.
Puree half the chick peas & add to the pot with the spinach, zucchini
& seasonings. Simmer covered for another 10 minutes. Add the rest of
the chick peas, the remaining stock & lemon juice. Simmer gently for
another 15 minutes until the barley is tender.
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