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Soups and Starters Recipes -
Potato, Carrot
and Barley Soup Recipe
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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
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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:
Method:
-
Melt the butter or margarine in a large
saucepan. Add the potatoes, carrots and onion
and fry gently, stirring occasionally, for 5
minutes.
-
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.
-
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.
-
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.
-
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.
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