Spring vegetable broth
Ingredients
- 2 teaspoons olive oil
- 2 celery sticks with their leaves chopped
- 2 leeks chopped
- 1 carrot finely diced
- 50 g pearl barley
- 1.2 litres vegetable stock
- 1 teaspoon English mustard
- 125 g mangetout sliced diagonally (optional)
- salt and pepper
Instructions
- Heat the oil in a saucepan and add the celery, leeks and carrot. Cook over a medium heat for 5 minutes.
- Stir in the pearl barley, stock and mustard, season to taste and simmer for 20–25 minutes. Add the mangetout, if liked, and simmer for 5 minutes.
- Ladle into warmed soup bowls and serve piping hot.
Notes & Wine Advice
For winter vegetable broth, make up the soup as above using just 1 chopped leek and adding 125 g (4 oz) finely diced swede. Simmer for 20 minutes then add 125 g (4 oz) finely shredded green cabbage instead of the mangetout. Simmer for 10 minutes then ladle into bowls and top with diced crispy grilled bacon.