Bacon, barley and leek soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2 tbsp olive oil
- 8 rashers unsmoked back bacon, chopped
- 2 large leeks, chopped
- 2 carrots, diced small
- 2 stalks celery, diced
- 1.2 litres chicken stock
- 4 tbsp pearl barley
- a small handful flat-leaf parsley, chopped
- to serve crusty bread
Method
- STEP 1
Heat the olive oil in a large pan then add the bacon and leeks, and cook until the leeks have softened. Add the carrots and celery, and cook for another 5 minutes. Add the stock and barley. Bring to a simmer, then cook for 15-20 minutes or until the barley is just tender. Stir in the parsley and serve with crusty bread.
