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Pearl Barley Soup

550 calories per serving

ingredients

serves 6
60 g (2 1/2 oz) pearl barley
1.5 litres (2 3/4 pints) water
225 g (8 oz) leeks
a few celery leaves (optional)
225 g (8 oz) celeriac
2 carrots
450 g (1 lb) white cabbage
1 tablespoon oil
3 white peppercorns
1 bay leaf
3 cloves
100 g (4 oz) rindless streaky bacon
350 g (12 oz) lean smoked belly pork
225 g (8 oz) braising steak
225 g (8 oz) potatoes
salt
3 tablespoons chopped parsley to garnish

method

1. Wash the barley thoroughly in cold water. Bring the water to the boil, add the barley, cover the pan and simmer over a low heat for 30 minutes.

2. Wash, trim and chop all the vegetables. Heat the oil in a large pan and fry the vegetables, stirring occasionally. Crush the peppercorns and add them to the vegetables with the bay leaf and cloves.

3. Dice the bacon, pork and beef and add them to the vegetables. Add the barley with its cooking water, cover the pan and simmer over a low heat for 1 hour.

4. Peel, wash and dice the potatoes and add to the soup 15 minutes before the end of the cooking time. Season the soup to taste before serving and sprinkle with parsley.

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