Recipe: Vegetable and Barley Soup

Rating: 4.9 stars based on 821 reviews

Serves 6



Ingredients:-

  • 1kg root vegetables, choose a selection of root veg such as carrots, turnips, swede, parsnips, golden beetroot and celeriac.
  • 1 medium onion
  • 1 stick celery
  • 30g butter
  • 1.5 litres good vegetable or chicken stock
  • 150g pearl barley
  • sea salt and black pepper
  • 2 tbsp chopped parsley, optional

Method:-

  • Peel and roughly chop the root vegetables.
  • Peel and finely chop the onion.
  • Trim and chop the celery.
  • Gently fry all the vegetables in the butter in a large pan until the onion has softened, 4-5 minutes.
  • Add the stock and the barley, bring to the boil, then reduce the heat, cover and simmer for 30-40 minutes or until everything is tender.
  • Taste and add seasoning if it needs it.
  • Serve scattered with a little chopped parsley.
  • WITH TOASTED CHEESE AND MUSTARD
  • Toast slices of farmhouse bread, butter them, spread with a little dijon mustard and cover with grated cheese.
  • Sprinkle on a few thyme leaves and grill until bubbling and lightly browned.

Note:-

C.Mict09



None

This template modified by (c) Adrian Teakdesk.