Pearl Barley Soup

Category: Soups, Stews and Chili

Cuisine: not set

Ready in 45 minutes
by aussiechic

Ingredients

1 large Carrot Diced

2 sticks Celery Diced

10 small Baby onions

1/2 Leek Chopped

1 Swede Diced small

2 Bay leaves

2 sprigs Thyme

1/2 cup Barley

2 Litres Vegetable stock

6 Tomatoes, peeled Chopped

1/8 Cabbage Finely chopped

1/2 cup Peas

6 Brussel sprouts Blanched and cut into quartered lengthways

1/4 bunch Fresh parsley Chopped

3 tablespoons Parmesan cheese grated

Black pepper

Olive oil


Directions

Saute 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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