A warming winter soup that tastes good and is good for you. Serve with warm, crusty ciabatta on the side.
|2 Tbsp||Extra virgin olive oil|
|1||Leek, large (Main)|
|¼ cup||Pearl barley (Main)|
|2 tsp||Tomato paste|
|2 Ltr||Bacon hock stock (Main)|
|1 to taste||Salt & freshly ground pepper|
|1 handful||Fresh parsley|
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- Put the oil in a large, heavy saucepan with the onion (diced), leek (trimmed, washed and sliced), garlic (sliced) and barley. Cook over a gentle heat until the vegetables have softened but not browned.
- Stir in the tomato paste and carrot (peeled and diced). Add the stock, bring to the boil and simmer, partly covered, for at least an hour until the barley is swollen and tender. If you wish, add the meat from the hock and season with salt and pepper. Add the parsley just before serving.