I make this soup probably more than any other one. It is a nourishing meal in a bowl – healthy comfort food that always hits the spot. When recently asked for the recipe, I was surprised to discover that it had not yet graced the blog! This soup is a favorite around here, a veritable staple that’s frequently available on a moments notice from my fridge. This is easy to make and the leftovers are just as good reheated. The only downside is leeks can sometimes be pricey…
Tilapia Soup Recipe
3 cups finely sliced leeks
2 Tablespoons olive oil
2 cups chopped fresh baby spinach
1/3 cup pearl barley
6 cups vegetable stock
a bundle of fresh thyme tied together (an inch diameter)
Salt and freshly ground pepper
2 bay leaves
three pieces of tilapia, thawed
1/2 cup heavy cream (optional, but I usually use it)
Cook the leeks in olive oil until softened but not browned, then add the spinach and cook briefly until wilted. Add the barley, stock, thyme and tilapia; bring to a boil. Season lightly, add the bay leaves, then cover the pot and simmer for 1 1/2 hours, until barley is tender. Stir occasionally, breaking up tilapia after it is cooked through.
Remove all thyme stems and bay leaves, and season to taste. Stir in the cream, if used, and serve!