Pearl Barley Soup

18 ingredients
6 steps

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

  1. 1
    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.
  2. 2
    Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
  3. 3
    Add the sherry and coriander. Remove bay leaves.
  4. 4
    In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
  5. 5
    Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
  6. 6
    Serve with crusty bread.

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