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Maggie Beer

Barley and Chicken Soup | Maggie Beer | #cookwithmaggie

July 03, 2021 Video

A winter dish that is so good for you and brings such comfort - Barley and Chicken Soup

Barley and Chicken Soup Ingredients 2 brown onions (250g), diced 2 carrots (225g), thinly sliced 2 tbsp extra virgin olive oil 2 tbsp salt flakes 2 tbsp verjuice ¾ cup barley, uncooked 2 ltr chicken stock

Gremolata 1 clove garlic, finely chopped 1 tbsp lemon zest 2 tbsp parsley, finely chopped

Method 1. Heat extra virgin olive oil in a frypan and add onion and carrot, and cook over a medium heat for a few minutes. 2. Once the carrot has started to soften, deglaze with verjuice. 3. Season with salt flakes and add barley. Stir though, coating all the barley grains. 4. Add stock and stir through, then simmer for 40-45 minutes until the barley is soft. 5. Whilst barley is cooking, prepare gremolata. Combine the garlic, lemon zest and parsley in a bowl. 6. When cooked, serve soup with croutons or gremolata and garnish with flat leaf parsley.

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