Skip to main content
Epicurious

Barley Soup with Greens, Fennel, Lemon, and Dill

4.1

(31)

Image may contain Food Dish Meal Bowl Stew Soup Bowl Soup and Plant
Barley Soup with Greens, Fennel, Lemon, and DillStephen Lewis

A combination of kale, chard, spinach, dill, and fennel fronds gives this soup a fresh flavor. Fiber-rich barley adds a hearty note.

Ingredient tip:

This soup calls for fennel fronds, the vegetable's green, wispy tops. Shop for fresh fennel at farmers’ markets, where the tops are usually left on, or ask your produce manager to put aside a few untrimmed fennel bulbs for you.

See Related Recipes and Cooking Tips

Read More
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Summer Vegetable Soup With Pistou
Celebrate the best of the season—zucchini, tomatoes, corn, and more—all in one pot.
Popover-Topped Pot Pie
A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.
Leeks With Sumac, Parm, and Pine Nuts
This side dish is flavorful enough to also serve as a main course.
Smoked Mackerel Udon
Chewy noodles, tinned fish, and hardy greens in an umami broth.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!