Pearl Barley Soup
Recipe: #20739
August 29, 2015
"I saw this recipe being made on the Cook and the Chef. I was so in awe of this recipe I just had to try it. Slow and good old-fashioned comfort food! Served with crusty bread on a cold night......nothing better!"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (646.3 g)
- Calories 207
- Total Fat - 3.7 g
- Saturated Fat - 1.3 g
- Cholesterol - 8.9 mg
- Sodium - 547.3 mg
- Total Carbohydrate - 34.3 g
- Dietary Fiber - 9 g
- Sugars - 12.3 g
- Protein - 11.9 g
- Calcium - 157.9 mg
- Iron - 2.5 mg
- Vitamin C - 59.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 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.
Step 2
Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
Step 3
Add the sherry and coriander and remove the bay leaves.
Step 4
In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
Step 5
Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
Step 6
Serve with crusty bread.
Tips
No special items needed.
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