Chicken or vegetable stock (homemade or use stock
cubes)
1.5 litres / 2½ pints
Pearl barley (see 'notes for cook' below)
100g / 3½oz
Leek, trimmed top and bottom as shown in
ingredients picture above
2
Celery sticks
2
Carrots, peeled
2 large
Parsnip, peeled
1 medium
White wine
5 tablespoons
Tomato puree
2 tablespoons
2 bay leaves
2
Chopped parsley
2 tablespoons
Black pepper (freshly ground if possible) to taste
To taste
Bread - any type
Slice per person
COOKING EQUIPMENT
1 Medium-sized pan
1 Large-sized pan
Scales
Knife
How To Make Homemade Winter Vegetable Soup
First, make the chicken (or vegetable) stock either
using stock cubes (follow packet instructions for how many cubes
to make 2.5 pints) or canned chicken / vegetable stock. Use a
medium sized-pan.
Add the pearl barley and simmer the mixture whilst continuing
on with the steps below. Stir occasionally.
Chop up the carrots, leek, parsnip and celery into
small cubes. Click on the picture to the right to give you a
better idea of the best size to chop the vegetables.
Add wine to another (large) pan and then add the leeks.
Simmer this mixture for about five minutes with the pan covered. Stir a
couple of times to prevent the leeks sticking to the bottom of the pan.
Add the remaining chopped vegetables to the large pan. Simmer for another 5
minutes stirring a couple of times.
Pour the stock / pearl barley from the medium pan
into the cooking vegetables in the large pan.
Add the tomato puree and bay leaves to complete the soup.
Bring it to the boil then simmer for about 25 minutes stirring
occasionally.
Just before serving the soup, toast some bread.
Immediately before serving season the soup with the ground black pepper and
chopped parsley. Serve the soup into four large bowls. Sit back and enjoy!