Alastair Hendy's Vegetable and Barley Soup
Over a year ago
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Ingredients
- 1kg root vegetables
- 1 medium onion
- 1 stick celery
- 30g butter
- 1.5 litres good vegetable or chicken stock
- 150g pearl barley
- Sea salt and black pepper
- 2 tbsp chopped parsley, optional
Accompaniment
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Method
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1
Choose a selection of root veg such as carrots, turnips, swede, parsnips, golden beetroot and celeriac. Peel and roughly chop the roots. Peel and finely chop the onion. Trim and chop the celery.
Gently fry all the vegetables in the butter in a large pan until the onion has softened, 4-5 minutes. Add the stock and the barley, bring to the boil, then reduce the heat, cover and simmer for 30-40 minutes or until everything is tender. Taste and add seasoning if it needs it. Serve scattered with a little chopped parsley.
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