Pearl Barley Soup
Ready In: 1 hr 35 mins
Serves: 8
Ingredients
- 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
- 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.
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