Name: Barley minestrone
Yield: Serves 4
Ingredients: Toasted bread rubbed with garlic; Thyme, parsley and bay leaf, tied together with string; 4 tbsp olive oil; 1 large potato, peeled and diced; 50 g barley, soaked overnight; 2–3 tomatoes, skinned and diced; Parmesan cheese; ½ green cabbage or other leafy green vegetable, shredded; 1 large carrot, scraped and diced; Salt; Olive oil; 2–3 celery sticks, finely sliced; 1 large leek, washed and finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

This is the ultimate soup-stew, an economical one-pot dish to be eaten with a spoon on a cold day in the Welsh uplands. Vary the vegetables as you please. The barley will need to be soaked overnight. If you forget, replace it with pasta, cooked beans or rice.

Ingredients

1 large leek, washed and finely sliced
1 large carrot, scraped and diced
2–3 celery sticks, finely sliced

Method

Gently sweat the leek, carrot and celery in half the olive oil in a roomy saucepan. Add the barley with its soaking water and 2 litres water. Bring to the boil and skim off any grey foam that rises. Add the herbs and simmer for about 30 minutes, till the barley is soft.

Add the potato and t

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Ingredients

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