Potato,Carrot & Barley Soup
275grm/9oz carrots,thinly sliced
1 lrg onion chopped
1 tbs plain flour
1.2 ltrs/2pts chicken stock
1/2 tsp dried mixed herbs
50grm/2oz cooked pearl barley
150ml/1/4pt cream
salt/pepper
Method;
1 .Melt the butter in a large saucepan,add the potatoes,carrots & onion & cook gently for 5 mins.Sprinkle in
flour & cook for 1 min more.Then add 900ml/1.5 pts of stock & bring to boil,stirring.
2.Reduce heat,add herbs & season with salt & pepper to taste.cover & simmer further for 30 mins.take off
heat & liquidise soup with hand blender until smooth.
3.Return to heat,stir in remaining stock & add barley & bring to the boil,lower heat & cook for another 10
mins.add cream & adjust seasoning.garnish with fresh chopped parsely.
Serves 6
Ingredients;
50g/2oz butter
375grm/12 oz potatoes,cut into cubes275grm/9oz carrots,thinly sliced
1 lrg onion chopped
1 tbs plain flour
1.2 ltrs/2pts chicken stock
1/2 tsp dried mixed herbs
50grm/2oz cooked pearl barley
150ml/1/4pt cream
salt/pepper
Method;
1 .Melt the butter in a large saucepan,add the potatoes,carrots & onion & cook gently for 5 mins.Sprinkle in
flour & cook for 1 min more.Then add 900ml/1.5 pts of stock & bring to boil,stirring.
2.Reduce heat,add herbs & season with salt & pepper to taste.cover & simmer further for 30 mins.take off
heat & liquidise soup with hand blender until smooth.
3.Return to heat,stir in remaining stock & add barley & bring to the boil,lower heat & cook for another 10
mins.add cream & adjust seasoning.garnish with fresh chopped parsely.
Serves 6
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