Potato, Carrot and Barley Soup Recipes

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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