Winter Vegetable Broth With Barley Bannock
| 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)
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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