Jo Pratt's Winter Vegetable and Barley Soup
Over a year ago
3,912 views
Ingredients
- 40g (1½oz) butter
- 1 leek. sliced
- 2 sticks of celery. finely sliced
- 2 carrots. peeled and diced into 1-2cm pieces
- 1 medium parsnip. peeled and diced into 1-2cm pieces
- 1 medium potato. peeled and diced into 1-2cm pieces
- 2 bay leaves
- 2 stalks of thyme
- 100g (3½oz) pearl barley
- 75ml (2½fl oz) white wine
- 1.2ltr (2pt) vegetable or chicken stock
- 1 tbsp tomato puree
- 2 tbsp chopped flat-leaf parsley
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
This healthy soup is brimming with goodness, but certainly won't leave you feeling deprived either
Method
-
1
Heat the butter in a pan and add all of the veg. Cook over a medium heat for about 5 minutes until the veg has just started to soften.
Stir in the bay leaves, thyme, pearl barley, white wine, stock and tomato puree. Bring to a simmer and cook for about 45 minutes until the vegetables are very tender and the pearl barley is soft.
Remove the bay leaves and thyme stalk and stir in the chopped parsley. season to taste and serve hot.
Comments (0)