Barley and Vegetable Soup

Apicius 4.4

Preparation info

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Cooking Apicius

Cooking Apicius

By Sally Grainger

Published 2006

  • About

This is a nourishing and warming soup, quite delicious and modern in its taste and texture. There is a long list of green vegetables required, though it is really unnecessary to stick rigidly to the list supplied in Apicius: the cook would have used whatever he was able to obtain, as we must do. I was testing the recipe in the winter and was rather limited in my choice. The original recipe calls for leek, coriander, green dill, green fennel leaf (you will find sufficient on 1 or 2 fe