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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 8 |
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I saw this recipe being made on the Cook and the Chef. I was so in awe of this recipe I just have to try it. Slow and good old-fashioned comfort food! I have to try this very soon, served with crusty bread on a cold night......nothing better! 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. 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. Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
3. Add the sherry and coriander. Remove bay leaves.
4. In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
5. Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
6. Serve with crusty bread.
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