Wind Stew

A rustic stew inspired by the whisper of spring winds and cozy farmhouse kitchens — leeks, carrots, potatoes and barley in a gentle broth.

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, sliced thin
• 3 cloves garlic, crushed
• 2 cups chopped leeks
• 3 carrots, sliced into ribbons
• 2 cups baby potatoes, halved
• 1 cup pearl barley or farro
• 6 cups vegetable or chicken broth
• 1 sprig rosemary
• 1 bay leaf
• Salt and cracked pepper to taste
• Optional: shredded roast chicken or white beans, for heartiness

Instructions

1. Warm the olive oil in a heavy pot. Let the onion and garlic soften until fragrant — like the first breath of wind through an open window.
2. Add the leeks, carrots, and potatoes. Stir slowly, letting them catch the light and color.
3. Pour in the broth and barley, and add the rosemary and bay leaf. Simmer gently for 40–45 minutes, until the stew thickens and the air smells of earth and comfort.
4. Remove the bay leaf and season to taste. Serve with a drizzle of olive oil and a sprig of rosemary.