Vegetable and barley broth

Vegetable and barley broth

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1.5 litres Vegetable stock
or 1.5 litres Chicken and veal stock
4 tablespoons pearl barley
2 shallots
1 celery stick
1 parsnip
1 carrot
1/2 small fennel bulb
1 bay leaf
1 tablespoon marsala or dry sherry
good handful parsley sprigs
salt
freshly ground black pepper

Method

  1. Put the stock in a medium saucepan, add the pearl barley and bring to the boil. Reduce the heat and simmer, uncovered, until the barley is nearly cooked through, about 30–35 minutes.
  2. Halve, peel and finely chop the shallots. De-string the celery and chop into small dice. Peel and cut the parsnip and carrot into small dice. Discard any tough leaves from the fennel and finely dice.
  3. Taste the stock and, if it is too strong, add water to dilute the flavour. If it is too weak, increase the heat and allow it to reduce accordingly. Add the vegetables, bay leaf and Marsala or sherry and simmer for a further 5 minutes, or until the vegetables are soft.
  4. Finely chop enough parsley leaves to give you 2 tablespoons. Season the broth with salt and pepper, stir in the parsley and serve with crusty bread.

Variation

  • Chicken, vegetable and barley broth: This broth is delicious when prepared with stock made from roast chicken bones, with shreds of the leftover roast chicken heated through in the broth at the end of the cooking time.
Tags:
Leiths School of food and wine
cookery course
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