Sin, a little thing? Isn’t it poison? Who knows its deadliness? Sin, a little thing? Don’t little foxes spoil the grapes? Doesn’t the tiny coral insect build a rock which wrecks a navy? Don’t little strokes fell lofty oaks? Won’t continual droppings wear away stones? Sin, a little thing? It girded the Redeemer’s head with thorns, and pierced His heart! It made Him suffer anguish, bitterness, and woe. If you could but weigh the least sin in the scales of eternity, you would fly from it as from a serpent, and abhor the least appearance of evil. Look upon all sin as that which crucified the Savior and you will see it to be “utterly sinful.”

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Can’t, Cook, Won’t, Cook	4	servings

INGREDIENTS

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
100	g	Barley flour
75	g	Plain flour
1/2	ts	Cream of tartar
1/2	ts	Salt
150	ml	Buttermilk; (or milk and natural
		; yoghurt mixed half
		; and half)
1/2	ts	Bicarbonate of soda
		Flour; for dusting
75	g	Softened butter
1	sm	Mixture of fresh herbs

INSTRUCTIONS

FOR THE BROTH
FOR THE BARLEY BANNOCK
FOR THE HERBED BUTTER
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.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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