Pearl Barley Soup
Ingredients
- 2 1/2 oz pearl barley
- 2 3/4 pints water
- 8 oz leeks
- a few celery leaves optional
- 8 oz celeriac
- 2 carrots
- 1 lb white cabbage
- 1 tablespoon oil
- 3 white peppercorns
- 1 bay leaf
- 3 cloves
- 4 oz rindless streaky bacon
- 12 oz lean smoked belly pork
- 8 oz braising steak
- 8 oz potatoes
- salt
- 3 tablespoons chopped parsley to garnish
Instructions
- 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.
- 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.
- 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.
- 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.
Calories: 610 kcal
Carbohydrates: 31 g
Protein: 20 g
Fat: 46g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 76 mg
Sodium: 251 mg
Potassium: 823 mg
Fiber: 7 g
Sugar: 6 g
Vitamin A: 4292 IU
Vitamin C: 47 mg
Calcium: 100 mg
Iron: 3 mg