Thursday 1 March 2012

Kitchen Krafts - Grisons Barley Soup

Today in my Kitchen Krafts I had all good intentions of showing you in a photo recipe, how to make Grison's Barley soup........ and halfway through the soup preparation I remembered!

So here is the recipe, which is pretty simple actually:


1.5 - 2 litres of vegetable stock
Soup veg (celery, carrots, leeks, potatoes, cabbage) All peeled and finely chopped
1 Onion chopped
1 Packet of chopped bacon
1 Tin of Kidney beans (drained and rinsed)
200g Barley
Salt and pepper to taste

How to:

Start by frying the onion in some vegetable oil. Once brown, add chopped bacon and brown slightly. Add all the veggies except the kidney beans and fry for a couple of minutes. I add a dash of water at this point so that it doesn't all stick to the bottom of the pan whilst it is browning.

Once the vegetables look like they are starting to soften add the kidney beans, the barley (it is usually recommended to soak the barley over night and allow it to swell, but I don't usually do this), vegetable stock and season with salt and pepper.

Allow to simmer on a very low heat for 45 - 60 minutes. Serve with fresh home-made bread and you have a wonderfully hearty winter meal.

And this is how it should look when done :-D


What is your recipe, tip or trick from your kitchen this week? Share it below, and leave a comment. It would be wonderful if you could visit one or two of the other posted links as it is always nice to have someone come and see all your efforts.

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1 comment:

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