Winter Vegetable Broth with Barley Bannock
Ingredients
- 50 g Prepared pearl barley; See
- 2 tb Vegetable oil
- ; yoghurt mixed half
- 1/2 ts Cream of tartar
- 2 Celery sticks
- 1 lg Potato; diced
- ; for details
- 2 Carrots
- 1/2 ts Salt
- 100 ml Dry sherry
- 100 g Barley flour
- 150 ml Buttermilk; or milk and
- 75 g Plain flour
- 1 sm Mixture of fresh herbs
- ; and half
- 1/2 ts Bicarbonate of soda
- 75 g Softened butter
- Salt and pepper
- 1 Onion; roughly chopped
- 2 Leeks; sliced
- 600 ml Vegetable stock
- 1 sm Bunc parsley
- Flour; for dusting
- 2 Parsnips; diced
Instructions
- 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: Cant Cook Wont Cook
