Summary
| Yield | |
|---|---|
| Prep Time | 2 hours |
| Recipes | Soups and Stews |
| Seasons | Winter |
Description
A thick, delicious, stick-to-your-ribs soup that's almost a stew. It's really important to use a good stock for this; if the stock is watery or flavorless, the soup won't have much character. I strongly urge you to use homemade.
Ingredients
- 2qt stock, poultry, beef or vegetable, preferably homemade
- 3 large leeks, cleaned and sliced
- 3 ribs celery, chopped
- 4 carrots, peeled and sliced
- 4T butter
- 2t Herbes de Provence
- 1c pearl barley
- Salt and pepper to taste
Instructions
In a soup pot, melt the butter over medium heat and add the leeks. Cook until soft. Add the herbes de provence, the celery and the carrots, cook five minutes, stirring frequently. Add the stock and the pearl barley, cook until the barley is soft--about an hour. Salt and pepper to taste. It will be thick and unctious, like a very watery porridge.
Notes
Best served with crackers, especially Ry Krisp, and a pat of butter on top. You will love it.
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