Farmhouse vegetable soup

Serves: 4

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Total Time: 75

Prep Time: 30

Cook Time: 45

• 100 gram(s) (3 1?2oz) pearl barley
• 500 gram(s) (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 stick(s) celery, sliced
• 1.5 liter(s) (2 1?2 pints) good vegetable stock
• stalk(s) few parsley
• Half  x 25g bunch thyme
• 1  bay leaf

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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