Vegetarian Chef: Thick and Creamy Barley Broth
As a vegetarian who loves to cook I really enjoy discovering new recipes and playing around with food. I’ve always found a wide range of flavours and ways of combining food and have decided to start writing these down for other people to enjoy.
Thick & Creamy Barley Broth
This recipe serves 3 – 4 people and is a brilliant, very filling, winter warmer.
Recommended serving with lightly battered or steamed broccoli to dip or as croutons.
Ingredients
100g cooked barley
200ml vegetable stock
50ml thick cream
1 onion
1 clove garlic
2 – 3 teaspoons cumin seeds
2 teaspoons mustard seed
Salt & pepper to taste
Method
1. Chop the onions and the garlic finely. Fry the onions slowly in butter until they are almost translucent, adding the garlic, salt, pepper, mustard seed and cumin seeds.
2. Place the fried mixture in a blender along with the stock and cream and then blend.
3. Add the cooked barley to the blended mixture and blend for a further 1 – 2 minutes until it is all mixed well, but not completely pureed, unless you want a really smooth soup.
4. Move the mixture from the blender to a large pan and heat through slowly adding water if necessary.
5. Serve.
If you liked this then try my Mushroom and Nut Goat’s Cheese Burgers with Sweet and Spicy Salsa.
Please help keep these pages free – visit our advertisers with no purchase necessary.
