Thick Vegetable Soup with Pearl Barley

Similar to wheat in its caloric, protein, vitamin and mineral content, pearl barley is barley that has been processed to remove its hull and bran. All barley must have its fibrous outer hull removed before it can be eaten; pearl barley is then polished to remove the bran layer.

When I was a child in Ireland, our soups and stews often had pearl barley. We were a big family so I imagine it was so make the food go further to feed us all. But it seems to be making a comeback. I've seen it in restaurants made as a base with peas underneath a succulent fillet of fish.

On Saturday afternoon, as if often the case, we fancied soup as the weather was colder than we had hoped! Fortunately, I had soaked some barley the night before, in case that happened. You don't have to soak it for that long of course, its just easier, but it does cut down on the cooking time.

Ingredients:  (Serves 6)

70g peal barley, soaked overnight & drained
2 small leeks, cut in half lengthways and sliced
2 carrots, diced
1 onion, chopped
1 clove garlic, chopped
1 large potato, peeled and chopped
1 tbsp. oil
25g butter
3 heaped tbsp. flour
1 litre lamb stock (cube is fine)
500ml vegetable stock (cube is fine)
large handful shredded cabbage
large handful frozen peas
salt & pepper

Method:

Heat the oil in a large saucepan and add the leeks, onion, garlic, carrots and potato. Then add the butter and melt, stirring. Add the flour and coat all of the vegetables. Cook for about 1 minute. Add the lamb stock in stages to incorporate well and let cook with the lid half on for about 10 minutes.

Add the vegetable stock, cabbage & peas and again leave to cook on a medium heat for 20 minutes. Add the pearl barley and season with salt and pepper. Give it another 5-10 minutes and you will see it thicken up beautifully. Serve with crusty rolls and an extra crack of black pepper. Delicious!