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Bacon and Barley Soup    HT  SP    135mins

Serve 4     Hot  Pork  Soups

 

Ingredients:

2 Carrots, chopped

1 Stick of Celery, chopped

2 Leeks, chopped

2 Onions, cut into wedges

2 tbsp Oil

1.1L/2pts Water or Vegetable stock

100g/4oz Barley

A 200g/7 oz piece of Smoked Bacon

2 Bay Leaves

Salt & Pepper

2 Egg Yolks

90ml/3 fl.oz. Single Cream

Freshly chopped Parsley to garnish

 

Instructions

 

1. Melt the oil in a large saucepan and add the vegetables. Cook until browned then add the water and bring to a gentle boil.

 

2. Add the barley and bay leaf. Cover and simmer gently for 2 hours, adding more water if necessary.

 

3. To serve - remove the bacon and cut into pieces. Mix the egg yolks and cream in a large serving dish or tureen, pour the hot soup over, add the bacon and mix well. Sprinkle with chopped parsley.

 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

Related Recipes and Information

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