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Ingredients
- Salt to taste
- 1/4 ts Pepper
- - peeled and diced
- 2 lg Idaho potatoes
- 2 Carrots; diced
- 1/2 c Pearl barley; rinsed
- 3 qt Beef or chicken stock
- 1/4 c Vegetable oil
- 4 Garlic cloves; minced
- 2 Celery stalks; diced
- 1 lg Onion; diced
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Directions
Yield: 6 Portionen
SAUTE THE ONION, CELERY and garlic in oil until the vegetables become translucent. Add the stock, barley and carrots. Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the soup has cooked 1 hour. If the soup gets too thick, add more stock or water. Taste for seasoning and add salt and pepper as needed.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
Weitere Informationen zur Kategorie Barley.
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