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Fruits, grains/veggies/Veggies

Recipe info
Category: Fruits, grains/veggies/Veggies
Rating: 0.00

Winter Vegetable Broth with Barley Bannock

Categories: Can't, Cook, Won't, Cook
Yield: 4 servings

-------------------------------FOR THE BROTH-------------------------------
2 tb Vegetable oil
1 Onion; roughly chopped
2 Celery sticks
2 Carrots
2 Leeks; sliced
2 Parsnips; diced
1 lg Potato; diced
50 g Prepared pearl barley; (See
-end of recipe
; for details)
600 ml Vegetable stock
100 ml Dry sherry
1 sm Bunc parsley
Salt and pepper

---------------------------FOR THE BARLEY BANNOCK---------------------------
100 g Barley flour
75 g Plain flour
1/2 ts Cream of tartar
1/2 ts Salt
150 ml Buttermilk; (or milk and
; yoghurt mixed half
; and half)
1/2 ts Bicarbonate of soda
Flour; for dusting

---------------------------FOR THE HERBED BUTTER---------------------------
75 g Softened butter
1 sm Mixture of fresh herbs

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/3 1/2" in diameter and
1cm/ 1/2" 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.

Recipe by: Can't Cook Won't Cook



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