Bean and Barley Soup with Meat Bones

This is perfect for a cold winter’s evening. 

Ingredients >     1/2 turkey neck  >     1.75 litre strong chicken >     3 rounded Tbsp of frozen white beans >     5 Tbsp pearl barley (+ boiling water) >     1 large onion, finely chopped >     2 Tbsp olive oil >     250 gm carrots, diced >     The white and light green part of 3 leeks, cut each in half lengthways and then into 3 cm chunks >     ½ celeriac root, grated (optional) >     A few sprigs of parsley (optional) >     Salt and freshly ground black pepper

Steps 1.   Put the turkey neck in a large saucepan with water. Boil and skim off the scum with a large metal spoon. 2.    In the meantime, put the barley into a small bowl, add boiling water to cover, turn it immediately into a sieve and rinse well in running cold water. 3.   Fry the onion gently in the oil until soft and golden.  4.   Add the remaining vegetables to the onions and sauté (fry gently) for about 3 minutes. 5.    If you are using soup powder (or cubes), once the water with the neck has been skimmed, add 8 full tsp of soup powder and stir well to dissolve. 6.   Add the barley, beans, vegetables you sauteed, parsley, salt and pepper. 7.    Bring to the boil. Reduce the heat to its minimum so that the soup is barely bubbling, and cover the pot. 8.   Simmer for 3 hours. The barley will have thickened the soup.  * Notes to beginner cook son: Simmer means that it is on the smallest flame possible. Sauté means fry gently without too much oil.