OMG it’s November Already
by Martina & Tiffany on 11/05/15
Isn’t that picture above beautiful! This was taken by Garry Liddel in 2008 and I found it courtesy of garrickliddellphotography.com.
It’s amazing to me that we are already in November. The year seemed to just fly by. We are busier than ever and loving it. November is the month of giving thanks. We should all be thankful every day of our life, but as you know, there are days where the bad seems to overshadow the good in life. So November should really be a time for reflecting on the good things in your life and being grateful for the family and friends that support and love you. It’s also my birth month. YAY for Fall babies.
Fall is my favorite time of year. The leaves are all sorts of reds, oranges, and yellows. The weather is just cold enough to wear a warm sweater and take a stroll through the park basking in all of autumn’s glory. Also, all of the fun Holidays are quickly approaching. What isn’t there to love!!! Fall is also the time where it’s totally appropriate to have soup every freaking day. So instead of a baked confection, I decided to give you guys a recipe for one of the soups I so love to make that is filling as well as super yummy. If you aren’t a fan of Chorizo, you can substitute a different sausage. It’s whatever you have a taste for. I just like the smokey flavor of the Chorizo.
Chorizo and Barley Soup
- 4 tbsp. unsalted butter (seriously, don’t be lazy…get the unsalted butter)
- 1 medium yellow onion, chopped
- 1 cup pearl barley
- 8 cups vegetable stock
- 1 cup peeled and chopped russet potatoes (small chunks not medium or large….small)
- 1?2 cup of chopped carrot (again…small chunks)
- 1?2 cup chopped celery root (small chunks)
- 1 cup chopped leek
- 1 tsp. dried marjoram
- 2 or 3 Chorizo sausages (precooked or uncooked – If you get the uncooked version you’ll need to cook it first. Reserve one sausage link for garnish)
- 3 pieces of bacon…. (Because I like bacon a lot! One slice will go into the pot raw. The other two slices cook until crispy and then set aside)
- A handful (about a third or quarter of a cup) of chopped flat-leaf parsley
- Salt and ground pepper, to taste
- Ground nutmeg, to taste
- Heat the butter in a large saucepan over medium-high heat.
- Add the chopped onion and cook, stirring until soft.
- Add the barley and stir until lightly toasted for about 5 minutes.
- Add the vegetable stock, potatoes, carrots, celery root, leek, marjoram, cooked and chopped sausages (2 of them), and one slice of the bacon. Cook, stirring occasionally, for about 30 to 40 minutes.
- Once cooked, take the lone slice of bacon out of the pot, chop it up and add it back to the pot.
- Slice the last Chorizo sausage and chop the rest of the bacon.
- Season the soup with nutmeg, salt, and pepper.
- Garnish with parsley, sliced sausage, and chopped bacon.