Recipe by Tisme
I saw this recipe being made on the Cook and the Chef. I was so in awe of this recipe I just have to try it. Slow and good old-fashioned comfort food! I have to try this very soon, served with crusty bread on a cold night......nothing better!
Top Review by katew
I can't wait to eat this soup tonight. I have had my spoon in it already. It will need a little more stock added prior to serving I think as I halved the recipe but used a 3/4 cup barley to finish the packet up. I used zucchini instead of swede and had no cabbage or brussel sprouts but will add a handful of fresh herbs before serving. We will have it with crusty bread - can't wait !!
- 1 large carrot, diced
- 2 sticks celery, diced
- 10 small baby onions, peeled and whole
- 1⁄2 leek, chopped
- 1 swede, diced small
- 2 bay leaves
- 2 sprigs thyme
- 1⁄2 cup barley, parboiled (boil in water 20-30 minutes and drain)
- 2 liters vegetable stock
- 6 tomatoes, peeled & chopped
- 1⁄8 cabbage, chopped very finely
- 1 tablespoon dry sherry
- 1⁄4 teaspoon ground coriander
- 1⁄2 cup peas
- 6 Brussels sprouts, blanched and cut into quarters lengthways
- 1⁄4 bunch parsley, chopped
- 3 tablespoons parmesan cheese, grated
- fresh ground black pepper
Directions See How It's Made
- Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.
- Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
- Add the sherry and coriander. Remove bay leaves.
- In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
- Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
- Serve with crusty bread.