Name: Bacon and barley broth
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Ingredients: 1 1/2 tablespoon olive oil; 1 onion; 1 sticks celery, finely chopped; 2 carrots, peeled and diced; 1/2 cup pearl barley; 1 smoked bacon hock; 8 cup chicken stock; 2 tablespoon tomato paste; pinch dried thyme; 2 bay leaves; 1/2 cup red lentils; 1/4 cup chopped parsley

Bacon and barley broth

Broth is traditionally a soup of meat and/or vegetables thickened with barley or grains of some sort. I use barley and red lentils in this hearty broth. Red lentils are perfect for thickening as they fluff up and dissolve into the liquid. You can use other varieties of lentils, but the soup will be a slightly different consistency.

Serves 6

Prep

20M

Cook

1H 30M

Total

1H 50M

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Ingredients

1 1/2 tablespoon olive oil

1 onion

1 sticks celery, finely chopped

2 carrots, peeled and diced

1/2 cup pearl barley

1 smoked bacon hock

8 cup chicken stock

2 tablespoon tomato paste

pinch dried thyme

2 bay leaves

1/2 cup red lentils

1/4 cup chopped parsley

Method

1.Heat oil in a large saucepan and add the chopped onion, celery, carrot and the barley and cook gently until the vegetables are beginning to soften.

2.Add the bacon hock, chicken stock, tomato paste, thyme, bay leaves and lentils. Bring to a gentle simmer, stirring from time to time to ensure the grains don’t stick to the bottom of the pan, and the bacon hock is submerged in the liquid. Cook partially covered for 1½ hours.

3.Remove bacon hock to a chopping board and with 2 forks, strip the meat from the bone and return meat to the soup. Add parsley, reheat the soup, season with salt and pepper and serve.

If the soup becomes too thick, add a dash of water.
Note

Woman's Weekly Food

Ingredients

Method

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