Ingredients
§ 5 Tbsp pearl barley (+
boiling water)
§ 1 large onion, finely
chopped
§ 250 gm carrots (~ 2 large),
diced
§ The white and light green
part of 3 - 4 leeks, cut each in half and then into 1/2 cm chunks
§ ½ celeriac root, grated (optional)
§ 2 Tbsp olive oil
§ 1.75 litre strong vegetable
stock
§ 3 rounded Tbsp of frozen
white beans
§ A few sprigs of parsley (optional)
§ Salt and freshly ground
black pepper
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Steps
1. 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.
2. Prepare all the vegetables. If the leeks are large,
cut each half again length-ways.
3. In a big soup saucepan, sauté (fry gently) all the
vegetables for about 8 minutes.
4. Add the vegetable stock to the vegetables.
5. Add the barley, beans, parsley, salt and pepper.
6. Bring to the boil. Reduce the heat to its minimum so
that the soup is barely bubbling, and cover the pot.
7. Simmer for 3 hours. The barley will have thickened the
soup.
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