This soup has been around for thousands of years, in the Middle Ages in Europe is was known as Groats soup, where it was cooked on an open hearth and any food that was available was added to the pot.
Odd then, that barley which is so very good for the body and easy to digest, only a few years ago was being labelled the wonder grain!..It has been a mainstay of European cooking for generations!!
Here the groats I prefer are the pearled barley, which has had the outer bran covering removed, and has been polished.
PREPARE ALL VEGETABLES AS STATED IN THE GREAT GRANNY Diet before cutting This serves 4
1/2 cup pearled barley
1 tbsp vegetable oil
1 cup chopped onion
3/4 cup chopped carrots
3/4 cup chopped rutabaga/turnip/sweet potato or yam
1 cup finely sliced leeks
5 cups vegetable stock
1/4 cup minced parsley
1 cup sliced mushrooms
salt & pepper to taste
3 tsp butter ( optional)
Thoroughly wash the barley, and soak overnight in clean water.
Next day wash again and drain well.
Place in a saucepan and cover with clean water, cook for 15 mins on low heat, then drain and set aside.
in a heavy bottomed saucepan Cook as stated in Soups and Stews THE GREAT GRANNY Diet
Cover with vegetable stock and add the barely.
Bring to boil, and reduce to high simmer and cook, lidded for 30 mins, until barley is soft.
Add salt & pepper to taste.
Add the minced parsley and butter if using.
This is a wonderfully hearty soup ..serve with crusty breads for a great easy to digest meal.
Variations..add whatever vegetables are in season and available, if using any greens ensure that the soup is eaten fresh as they can sour a soup.
For extra richness add grated cheese to each bowl or top with fresh cream and fresh herbs.
Nutritional facts about barley..it does contains small amounts of gluten, however it is very good for the stomach and digestion.
If you suffer from indigestion, barley can make a difference.
No comments:
Post a Comment