If bright bok choy and baby mustard greens had a love child, it would be tatsoi. It’s one of my favorite summer treats, and it’s perfect in this hearty soup.
Now that (fingers crossed) the worst of the horrid heat wave is (hopefully) behind us, I can daydream about making soups again. Did I mention we just had a horrible heat wave? Yeah. I’m not built for heat. I’m made for flannel, hiking boots, and sweaters. And – of course – for good soups and stews. And this is a fantastic soup on nights when the temperature drops down into the 60s.
It’s filling and has a little kick of spice from the greens. If you can’t find tatsoi, try mustard greens or arugula.
Pearl Barley and Tatsoi Soup
1 tablespoon olive oil
3 medium celery stalks, sliced
1 large carrot, diced
1 medium red onion, diced
1 small red potato, diced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup pearl barley
4-5 cups chicken or vegetable broth
1½ cups roughly chopped tatsoi
Heat olive oil in a medium Dutch oven over medium heat until it shimmers. Add the celery, carrot, onion, and potato. Season with salt and pepper. Sauté for 5 minutes or until softened. Stir in the barley, and toast for 2 minutes.
Pour in the broth and bring to a light boil. Stir well, and cover. Reduce heat to medium-low and cook until barley is cooked through, about 45-60 minutes.
Stir in the tatsoi and cook until wilted, about 2 minutes.
(Photos by Launie Kettler)