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Farmhouse vegetable soup
Ingredients
100g/31⁄2oz pearl barley
500g/1lb 2oz carrots, peeled and cut into half moons
2 large potatoes, peeled and cut into small chunks
3 leeks (about 500g/1lb 2oz), sliced
2 sticks celery, sliced
1.5 litres/21⁄2 pints good vegetable stock
few stalks parsley
1⁄2 x 25g bunch thyme
1 bay lea
Hearty vegetarian soup
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Method
1 In a bowl, add pearl barley, then cover with boiling water and leave to soak while you prepare vegetables.
2 In a large pan, add veg and stock. Tie together parsley, half thyme stalks and bay leaf. Add to soup. Bring to boil, turn down and simmer for 15 mins.
3 In a blender or processor, purée about half soup till smooth. Return to pan along with soaked pearl barley. Bring back to boil and cook for about a further 10 mins. Strip leaves from rest of thyme, stir into soup at last minute, and season well before serving.
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