Chicken and Pearl Barley Soup

"This one's a real winter-warmer and the grains give slow-release energy. The wonder of this soup is the fact that half of it is blended, so it's a lot creamer than most barley soups."
 
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photo by globetrotteri photo by globetrotteri
photo by globetrotteri
Ready In:
50mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Heat the oil and saute the leeks, carrot, garlic and celery until starting to soften.
  • Dice up the chicken and add to the vegetables, fry for another couple of minutes.
  • Add the cooked barley and broth and bring to the boil, then reduce heat and simmer for 20 minutes.
  • Pour half the soup into a food processor and blend until smooth, then return to the pot and add the chopped parsley.
  • Season to taste and serve.

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Reviews

  1. A hearty bowl of soup that hits the spot on a cold winter day.
     
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RECIPE SUBMITTED BY

I find cooking very relaxing and love to experiment. My food hero is Hugh Fearnley Whittingstall; the idea of growing your own veg and rearing your own animals in a free-range, organic way is very appealing. <br> <br>When not cooking I work from home for a tech company in Finland, love animals, old cars, travel and good restaurants! <br> <br>How I rate recipes: <br> <br>5 * Recipe worked perfectly, no substitutes needed and family raved about it. <br>4 * Recipe worked well, a few substitutes were made to suit taste. Family loved it. <br>3 * Recipe worked fairly well, a few changes to technique or substitutions were needed. Family liked it. <br>2 * Recipe didn't work particularly well. It was edible but wouldn't cook again. <br>1* Recipe didn't work at all. It wasn't edible and we wouldn't cook again. <br> <br>This is Izzy, she's our 1973 EMPI GTV Conversion <br><IMG src=http://i114.photobucket.com/albums/n242/justemma/beetle-1.jpg> <br> <br> <br><img src=http://i114.photobucket.com/albums/n242/justemma/darwinfish.png>
 
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