1 Prepare the broth by heating the vegetable oil in a large pan. Add the chopped onion and allow to soften. Chop the celery and carrots into approximately 2.5cm/1" chunks. 2 Stir the celery, carrots, leeks, parsnips, potato, prepared pearl barley and vegetable stock into the pan and boil. Cover and simmer for 10-12 minutes. Add more water if necessary. 3 For the Barley Bannocks: Mix together the two flours, cream of tartar and salt in a large bowl. 4 In a small bowl mix the buttermilk and bicarbonate of soda and add to the flour mix. Bring the mix to a soft dough and knead for a minute on a lightly-floured surface. 5 Divide the dough into four and form into discs 9cm/3 1/2" in diameter and 1cm/ 1/2" in thickness. Cut a cross almost all the way through the dough. 6 Heat a griddle pan on a medium heat. Place the four doughs onto the pan and cook for 3-4 minutes on each side, or until golden. 7 For the Herbed Butter: Finely chop a selection of herbs and add them to the softened butter. Season well and beat together until thoroughly mixed. 8 Spoon into a small butter dish and smooth over with a palette knife. Decorate with a herb leaf. Finely chop the parsley for the broth. Stir the dry sherry and parsley into the broth and season. 9 Ladle the broth into a soup bowl and put in a serving plate. Serve with the barley bannocks and herb butter. For the Pearl Barley: Wash thoroughly in cold water, put in a pan, cover in cold water, boil and simmer for 30 minutes. Recipe by: Cant Cook Wont Cook
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|Serving Size: 1 Serving (306g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 183 (46%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 40.3mg||12 %|
|Sodium 944.7mg||33 %|
|Potassium 292.8mg||8 %|
|Total Carbohydrate 42.7g||13 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 36.9g|
|Protein 5.1g||7 %|
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Calories per serving: 395
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