Winter vegetable broth with barley bannock
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | Onion; roughly chopped | |
| 2 | Celery sticks | |
| 2 | Carrots | |
| 2 | Leeks; sliced | |
| 2 | Parsnips; diced | |
| 1 | large | Potato; diced |
| 50 | grams | Prepared pearl barley; (See end of recipe |
| ; for details) | ||
| 600 | millilitres | Vegetable stock |
| 100 | millilitres | Dry sherry |
| 1 | small | Bunc parsley |
| Salt and pepper | ||
| 100 | grams | Barley flour |
| 75 | grams | Plain flour |
| ½ | teaspoon | Cream of tartar |
| ½ | teaspoon | Salt |
| 150 | millilitres | Buttermilk; (or milk and natural |
| ; yoghurt mixed half | ||
| ; and half) | ||
| ½ | teaspoon | Bicarbonate of soda |
| Flour; for dusting | ||
| 75 | grams | Softened butter |
| 1 | small | Mixture of fresh herbs |
Directions
FOR THE BROTH
FOR THE BARLEY BANNOCK
FOR THE HERBED BUTTER
1 Prepare the broth by heating the vegetable oil in a large pan. Add the chopped onion and allow to soften. Chop the celery and carrots into approximately 2.5cm/1" chunks.
2 Stir the celery, carrots, leeks, parsnips, potato, prepared pearl barley and vegetable stock into the pan and boil. Cover and simmer for 10-12 minutes. Add more water if necessary.
3 For the Barley Bannocks: Mix together the two flours, cream of tartar and salt in a large bowl.
4 In a small bowl mix the buttermilk and bicarbonate of soda and add to the flour mix. Bring the mix to a soft dough and knead for a minute on a lightly-floured surface.
5 Divide the dough into four and form into discs 9cm/3½" in diameter and 1cm/ ½" in thickness. Cut a cross almost all the way through the dough.
6 Heat a griddle pan on a medium heat. Place the four doughs onto the pan and cook for 3-4 minutes on each side, or until golden.
7 For the Herbed Butter: Finely chop a selection of herbs and add them to the softened butter. Season well and beat together until thoroughly mixed.
8 Spoon into a small butter dish and smooth over with a palette knife.
Decorate with a herb leaf. Finely chop the parsley for the broth. Stir the dry sherry and parsley into the broth and season.
9 Ladle the broth into a soup bowl and put in a serving plate. Serve with the barley bannocks and herb butter.
For the Pearl Barley: Wash thoroughly in cold water, put in a pan, cover in cold water, boil and simmer for 30 minutes.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.