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Potato, Carrot and Barley Soup Recipes
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Ingredients : |
2 oz butter
12 oz potatoes, peeled and cut into 1 inch
cubes
9 oz carrots, thinly sliced
1 large onion, chopped
1 tbsp plain flour
2 pints chicken stock
1/2 tsp dried mixed herbs
2 oz pearl barley, soaked overnight in
cold water, drained
1/2 pint milk
salt and pepper |
Method :
- Melt the butter 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 1.5 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 blender and process for 30 seconds until smooth.
- 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.
Serves 5
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