John Myers
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Barley Soup with Vegetables
The perfect barley soup with vegetables recipe with a picture and simple step-by-step instructions.
- 150 g Soaked white beans
- 1 tsp Savory spice
- 3 Pc. Pork leg slices
- 2 Pc. Pork cheeks
- 1 Pc. Onion peppered with bay leaves and cloves
- 2 Pc. Garlic clove unpeeled
- 0,5 tsp Ground black pepper
- 3 tbsp Extra virgin olive oil
- 2 Pc. Large onions diced
- 4 pcs Chopped garlic
- 120 g Barley grains
- 120 g Diced carrots
- 100 g Diced celery bulb
- 150 g Savoy cabbage freshly diced
- 1 Pc. Diced celery stalk
- 4 Pc. Waxy potatoes, peeled and diced
- 100 g Diced leek
- 2,5 dl Milk
- 2,5 dl Cream 10% fat
- 0,5 Bd Chopped parsley frozen stock
The day before :
- Soak white beans. Bring the meat to the boil with cold water. Pour off water. With fresh water, onion peppered, garlic, pepper and a little salt bring to the boil and cook until soft until you can easily get the bones off the meat. Let it cool down in the south.
- Bring the beans to the boil with cold water and savory, and simmer for about 30-45 minutes until they are soft but still bite. Rinse barley grains with cold water, drain.
- Heat the OIL in a large saucepan, sauté the onions and garlic in it. Add vegetables and barley grains, steam with, deglaze with strained meat south. Simmer for approx. 35-45 minutes.
- In their time, cut pork cheeks into cubes as well as pork foot meat. Put aside.
- Beans should now be soft, add to the soup with the cooking water. Add milk and cream and simmer for another 10-15 minutes. Season to taste and, if necessary, season with salt and pepper. I also season with a pinch of nutmeg.
To serve:
- Divide the meat in the soup plate, pour the hot soup over the top with parsley and serve immediately. I served it with walnut bread.
Comment :
- This soup can be used as a main meal. Then there was a fruit casserole as a small dessert
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