Barley soup
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 2 Federation Soup Greens
- 2 Parsley roots
- 1 big onion
- 2 Bay leaves
- 4 Cloves
- 300 g Barley
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 2-3 TABLESPOONS Worcester sauce
- 7-10 Tbsp white pepper
- 1 collar curly parsley
- 50 g grated parmesan cheese
Directions
- 1
Clean, wash and dice soup greens and parsley roots. Peel and halve the onion, pin bay leaves and cloves on the cut surface. Wash the barley and let it drip off. Heat the oil in a pot. Brown the soup greens and the barley in it. Fill up with 1 1/2 litres of water.
- 2
Add the larded onion and salt, bring to the boil, cover the soup and cook over a low heat for 25 to 30 minutes. Then remove the onion and season the soup with salt, Worcester sauce and pepper. Wash the parsley and chop finely, except for a little to garnish. Mix parmesan and chopped parsley into the soup. Garnish with the remaining parsley
- 3
Per portion 1630 kJ/ 390 kcal
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