Barley Soup with Parsnips
Ingredients
Onion 1
Celery 2 stalks
Carrot 1
Beans - Green 70 g
Potato - Sweet 1 sm
Tomato 1
Oil - Olive 15 ml
Stock-Vegetable 500 ml
Barley - Pearl 125 ml
Pepper 1 to taste
Lemon Juice 5 ml
Cream 125 ml
Milk 125 ml
Parsnips 1
Butter 15 ml
Honey 10 ml
Preparation
1. Peel and coarsely chop the onion. Coarsely chop the celery.
2. Peel the carrot and cut into thin rounds. Peel the sweet potato and cut into cubes.
3. Trim the ends off the green beans and cut into bite sized pieces.
4. Core slice and chop the tomato.
5. Peel the parsnip and cut into small cubes.
6. On a medium low burner add oil and then the onion and celery. Cook until soft.
7. Add the carrot, sweet potato, stock, green beans, tomato, barley and pepper. Let simmer 20 minutes.
8. Meanwhile in a frying pan on a medium low burner, add butter, honey and parsnips and cook, stirring frequently, until browned.
9. When the sweet potato is cooked, add the lemon juice, cream and milk. Heat through.
10. To serve ladle the soup into bowls and top with the parsnips.
2. Peel the carrot and cut into thin rounds. Peel the sweet potato and cut into cubes.
3. Trim the ends off the green beans and cut into bite sized pieces.
4. Core slice and chop the tomato.
5. Peel the parsnip and cut into small cubes.
6. On a medium low burner add oil and then the onion and celery. Cook until soft.
7. Add the carrot, sweet potato, stock, green beans, tomato, barley and pepper. Let simmer 20 minutes.
8. Meanwhile in a frying pan on a medium low burner, add butter, honey and parsnips and cook, stirring frequently, until browned.
9. When the sweet potato is cooked, add the lemon juice, cream and milk. Heat through.
10. To serve ladle the soup into bowls and top with the parsnips.
