Soups and Starters Recipes - Potato, Carrot and Barley Soup Recipe

  
 

Soups and Starters Recipes - Potato, Carrot and Barley Soup Recipe

Ingredients

Serve 6

  • 50 g/2 oz butter or margarine

  • 375 g/12 oz potatoes, peeled and cut into

  • 2.5 cm/1 inch cubes

  • 275 g/9 oz carrots, thinly sliced

  • 1 large onion, chopped

  • 1 tablespoon plain flour

  • 1.2litres/2 pints Chicken Stock (see page 141)

  • 1/2 teaspoon dried mixed herbs

  • 50 g/2 oz pearl barley, soaked overnight in cold water, drained

  • 300 ml/1/2 pint milk

  • salt and pepper 

To garnish:

  • croutons chopped parsley

Method:

  1. Melt the butter or margarine in a large saucepan. Add the potatoes, carrots and onion and fry gently, stirring occasionally, for 5 minutes.

  2. Sprinkle in the flour and cook for 1 minute more, then add 900 ml/1 1/2 pints of the stock and bring to the boil, stirring. Lower the heat, add the herbs and season with salt and pepper to taste.

  3. Cover and simmer gently for 30 minutes, or until the vegetables are tender. Allow to cool slightly, then transfer to a food processor or blender and process for 30 seconds or until smooth. Alternatively, rub the mixture through a sieve.

  4. Return the soup to the rinsed pan, stir in the remaining stock and the barley and bring to the boil. Lower the heat, cover and cook, stirring occasionally, for a further 30 minutes until the barley is tender.

  5. Stir in the milk and taste and adjust the seasoning. Heat through gently. Serve the soup piping hot in warmed bowls, garnished with croutons and parsley.