Try this Pearl Barley Soup recipe, or contribute your own.
Suggest a better descriptionSaute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Add barley and stock. Season. Bring to the boil and add tomatoes.
When the barley is almost cooked, add cabbage.
These vegetebles were so fresh and sweet that Simon adjusted to his taste with a drizzle of dry sherry and a little ground coriander to counter the sweetness.
In serving bowls add peas and brussel sprouts and pour the hot soup over.
Finish with a sprinkle of fresh parsley, blackpepper, a drizzle of evoo and grated parmesan. Serve with crusty bread.
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Serving Size: 1 Serving (523g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 251 | ||
Calories from Fat: 37 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 8mg | 2 % | |
Sodium 438.7mg | 15 % | |
Potassium 1233.6mg | 32 % | |
Total Carbohydrate 42.5g | 12 % | |
Dietary Fiber 11.5g | 46 % | |
Sugars, other 31g | ||
Protein 15.9g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 251
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