Summer Barley, Tomato, and Basil Soup

1 cup barley
3 to 4 young leeks, cut into thin rounds
2 tablespoons extra-virgin olive oil
1 basket cherry tomatoes
1 bunch tender Swiss chard, leaves only, chopped
8 cups chicken stock
Sea salt
A handful of fresh basil leaves

Bring a pot of water to a boil.  Add the barley and boil for 10 minutes.  Drain.

Saute the leeks in the olive oil in a soup pot until tender.  Add the whole cherry tomatoes, Swiss chard, barley, and the chicken stock.  Season with salt to taste.

Cook at a lively simmer for 10 minutes or until Swiss chard is tender.

Before serving, adjust salt and sprinkle with a generous amount of chopped basil.

Serves 4.


From La Bella Cucina by Viana La Place