Page 83 - Tracy Anderson Magazine - Fall 2021

BEET AND BARLEY SOUP
LEMON ORZO SOUP WITH BITTER GREENS (serves 4 to 6)
(serves 4 to 6)

INGREDIENTS
INGREDIENTS 3 large red beets, tops removed and
1 Tbsp olive oil 6 lemons, juiced and zested scrubbed well
3 cloves garlic, finely grated Salt to taste 1 tsp, plus 3 Tbsp olive oil, divided
1 bunch dandelion greens, Freshly ground black pepper 2 quarts vegetable stock, divided
trimmed and cleaned to taste 1 cup pearl barley
2 quarts vegetable stock 1 bunch fresh dill, finely 1 tsp salt
chopped (for garnish
1 (8-oz) box orzo pasta 1 large white onion, finely minced
3 cloves garlic, finely minced
1. In a pot, heat olive oil and slightly toast garlic, then add Salt and freshly ground black pepper to taste
dandelion greens. Sauté until slightly wilted. Remove and add
vegetable stock to pot. Bring to boil, then add orzo, cooking 1 bunch fresh dill, finely chopped
until just underdone (about 7 minutes). Juice of 1 lemon
2. Add lemon juice and zest, salt, pepper, and wilted greens
back in.
3. To serve, ladle soup into bowls and garnish with fresh dill. 1. Preheat oven to 350°F. Lay out a large
piece of aluminum foil, and place beets
in center and drizzle with 1 tsp olive oil, a
sprinkle of salt, and 3 Tbsp water. Fold foil
to seal beets, so they will steam inside, and
VEGAN CORN CHOWDER (serves 4) bake for 40 to 45 minutes, depending on
size of beets. Remove from oven and allow
to cool inside foil for 15 minutes, then peel
INGREDIENTS beets under running water and allow to
Salt to taste
12 ears corn, cleaned and continue to cool.
husked 1 Tbsp bee pollen (for garnish) 2. In a pot, heat 1 quart vegetable stock
2 quarts vegetable stock ½ bunch fresh chives, snipped and barley with salt and bring to boil,
(for garnish) then lower to simmer, cover and cook for
25 minutes. Check to make sure barley is
tender. It should still have a bit of a chew to
1. Cut all kernels off ears of corn. Set corn cobs aside. it. If there’s still some liquid, turn off heat
2. In a heavy-bottom pot, add vegetable stock and corn cobs. and cover pot and let sit for 10 minutes to
Bring to simmer and cook for 45 minutes. Strain corn absorb liquid.
stock with a fine sieve. Discard corn cobs. CHEF’S 3. In another pot, heat remaining 3 Tbsp
CHEF’S 3. In a blender, add all corn kernels minus CHOICE! olive oil and add onion and garlic. Cook
CHOICE! 1 cup, and blend until completely This is a lovely light soup until lightly browned and softened, then
smooth, ladling corn stock in one cup break steamed beets into small chunks
This is a great way to use with a strong beet and dill
up late-season corn heading at a time until you get a nice thick flavor. Perfect hot on a crisp into pot with your fingers. Add cooked
into fall. The magic of this soup consistency like chowder. Taste for autumn night or chilled barley and stir to combine, then season
is its simplicity, using so few seasoning and adjust with salt as for a warmer-day aggressively with salt and pepper.
ingredients but it’s truly delicious. needed. lunch. 4. Add remaining 1 quart vegetable stock
It tastes so strongly of fresh 4. To serve, ladle soup into bowls and bring to a simmer, cook on low for
corn, plus it’s light and and top with remaining raw corn, 10 minutes. Adjust seasoning as needed,
healthy. sprinkle of bee pollen, and fresh chives then stir in fresh dill and lemon juice.
for garnish. Serve hot, room temperature, or cold.

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