Barley Broth

Name: Barley Broth
Ingredients: 1 1/2 liters vegetable stock; 100 g pearl barley; 1 leek, trimmed; 2 celery ribs; 2 large carrots, peeled; 1 medium parsnip, peeled; 5 tablespoons white wine; 2 tablespoons tomato puree, sundried if possible; 2 bay leaves; 2 tablespoons parsley, chopped

10 ingredients

5 steps

Ingredients

1 1/2 liters vegetable stock
100 g pearl barley
1 leek, trimmed
2 celery ribs
2 large carrots, peeled
1 medium parsnip, peeled
5 tablespoons white wine
2 tablespoons tomato puree, sundried if possible
2 bay leaves
2 tablespoons parsley, chopped

Directions

1

Put stock in a pan with the barley and gently boil for 10 minutes
2

While barley is boiling finely chop the leek, celery, carrot and parsnip.
3

Put the wine in a large pan and add the leek, covver and steam for 5 mins, stirring occasionally. Add the other veg and cook for a further 5 minutes.
4

Stir in tomato puree, bay leaves and the barley plus stock. Lower the heat and simmer for 15 minutes.
5

serve with hot toast rubbed with a garlic clove or crusty bread.