Winter Vegetable Broth With Barley Bannock

A.H. Strong uses the analogy of the coupling. The coupling joins a train of cars to a locomotive. The coupling has no power in itself. It cannot move a single car an inch. All the power is in the locomotive. But the coupling is the link by which the power of the locomotive is transmitted to the cars. Faith has no power in itself; it is not a ground of salvation; it is not a good work. It is merely that by which all the goodness and grace and glory of Christ comes to the sinner.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy			4	Servings

INGREDIENTS

2	T	Vegetable oil
1		Onion, roughly chopped
2		Celery sticks
2		Carrots
2		Leeks, sliced
2		Parsnips, diced
1		Potato, diced
50	g	Prepared pearl barley, See
		end of recipe
		for details
600		Vegetable stock
100		Dry sherry
1		Bunc parsley
		Salt and pepper
100	g	Barley flour
75	g	Plain flour
1/2	t	Cream of tartar
1/2	t	Salt
150		Buttermilk, or milk and
		natural
		yoghurt mixed half
		and half
1/2	t	Bicarbonate of soda
		Flour, for dusting
75	g	Softened butter
1		Mixture of fresh herbs

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1381 Calories From Fat: 495 Total Fat: 55.6g Cholesterol: 192.3mg Sodium: 819.9mg Potassium: 1997.4mg Carbohydrates: 161.3g Fiber: 18.8g Sugar: 23.2g Protein: 60.4g