Herb and Barley Broth

Herb and Barley Broth

Just one more barley soup before winter turns into spring. :)

Herb and Barley Broth

Adapted from the kitchen diaries by Nigel Slater


2-3 Tbsp goose fat
2 onions, diced
3 carrots, cut into rough chunks
2 leeks, cut into rough chunks
2 cloves garlic, minced
100 g pearl barley
chicken or vegetable stock
2 bay leaves
1/2 tsp dried thyme
4 waxy potatoes, cut into rough chunks


In a soup pot, melt the duck fat and fry the onions on medium-low heat until translucent. Add the carrots and leek and fry for some minutes more. Add the garlic, barley and enough sock or water to cover. Bring to the boil, add the herbs and potatoes and simmer until the potatoes and barley are tender, about 20 to 30 minutes.

1 comment:

Jeanne said...

I love soup, even when the weather is warm! This one looks good and hearty.