Soups

Bacon and barley broth

Broth is traditionally a soup of meat and/or vegetables thickened with barley or grains of some sort. I use barley and red lentils in this hearty broth. Red lentils are perfect for thickening as they fluff up and dissolve into the liquid. You can use other varieties of lentils, but the soup will be a slightly different consistency.
6
20M
1H 30M
1H 50M

Ingredients

Method

1.Heat oil in a large saucepan and add the chopped onion, celery, carrot and the barley and cook gently until the vegetables are beginning to soften.
2.Add the bacon hock, chicken stock, tomato paste, thyme, bay leaves and lentils. Bring to a gentle simmer, stirring from time to time to ensure the grains don’t stick to the bottom of the pan, and the bacon hock is submerged in the liquid. Cook partially covered for 1½ hours.
3.Remove bacon hock to a chopping board and with 2 forks, strip the meat from the bone and return meat to the soup. Add parsley, reheat the soup, season with salt and pepper and serve.

If the soup becomes too thick, add a dash of water.

Note

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