Barley Soup with Greens, Fennel, Lemon, and Dill

Ingredients

• 6 cups swiss chard stemmed coarsely chopped ( one 7-ounce bunch)
• 0.5 cup fennel bulb fresh chopped
• 7 ounce feta cheese crumbled
• 0.5 cup optional: dill fresh chopped
• 3 tablespoons mint leaves fresh chopped
• 0.8 cup spring onion sliced
• 8 cups kale stemmed coarsely chopped ( one 7-ounce bunch)
• 1 tablespoons juice of lemon fresh
• 2 tablespoons olive oil extra virgin extra-virgin for drizzling
• 3 cups onion chopped
• 1 teaspoon sea salt for sprinkling fine (scant)
• 5 ounces pkt spinach 
• 4 cups water 

Equipment

• bowl
• frying pan
• pot

Directions

1. Bring 4 cups water, 2 cups broth, barley,and 1 scant teaspoon sea salt to boil in largepot. Reduce heat to medium-low, cover, andsimmer until tender, about 40 minutes.
2. Meanwhile, heat 2 tablespoons oil inheavy medium skillet over medium-highheat.
3. Add onions, sprinkle with sea salt,and sauté until golden brown, stirring often,about 15 minutes.
4. Add sautéed onions andremaining 6 cups broth to pot with barley.DO AHEAD: Can be made 1 day ahead. Cool,cover, and chill. Rewarm before continuing.
5. Add kale and chard to soup. Simmeruntil greens are tender, about 15 minutes.
6. Add spinach, green onions, dill, fennelfronds, and mint; simmer 5 minutes.
7. Add 1tablespoon lemon juice. Season soup withsea salt, pepper, and additional lemon juice,thinning with more broth, if desired.
8. Divide soup among bowls.
9. Sprinkle fetacheese over, drizzle with oil, and serve.
10. This soup calls for fennelfronds, the vegetable's green, wispy tops.Shop for fresh fennel at farmers’ markets,where the tops are usually left on, or askyour produce manager to put aside a fewuntrimmed fennel bulbs for you.
11. Bon Appétit