Greek Lamb Moussaka
This hearty dish embodies layers of rich flavours and comforting textures, making it a beloved staple in Greek and Middle Eastern cuisine. It embodies pure
Bacon, Pearl Barley and Cabbage Broth
Bacon, Pearl Barley and Cabbage Broth
Serves:
Course Appetizer, Broth, Brunch, Lunch, Main Course
Diet Child Friendly, Dairy Free, Gluten Free, Gut health, Sugar free
Ingredients
- 200 g pre-cooked pearl barley
- 100 g cooked bacon or ham joint diced small (leftovers are fine)
- 1 ½ tbsp olive oil
- 20 g garlic finely chopped (2 large cloves)
- 100 g butter
- 250 g onion finely diced (1 large onion)
- 100 g leek finely diced (1 large leek)
- 50 g celery 1 small stick
- 200 g carrot 1 large carrot
- 400 g potatoes peeled and diced small
- 1.5 - 2 litre leftover bacon stock or homemade chicken stock or 2 chicken stock cubes
- 15 g thyme 1 small bunch, tied with twine
- 2 small bay leaves
- 100 g cabbage leaves finely shredded
- 20 g parsley finely chopped
- Seasoning
Method
- Place a heavy-bottomed saucepan over medium heat, add oil followed by the garlic, gently cook for 1 minute. Add butter and melt. Stir in onion, leek, celery and carrot, gently cook for 10-15 minutes. Add potato and cook for 5 minutes more, stirring gently.
- Add stock, bay leaf and thyme, securing end of twine around the saucepan handle. Gently simmer for 40 minutes until vegetables break easily. Lightly pulse the soup with a hand blender, half blending the soup.
- Place soup back on heat and add cooked pearl barley, bacon and cabbage to the pot. Simmer for 10-15 minutes until cabbage is tender.
- Stir in parsley and season to taste. Serve with crusty sourdough bread or homemade brown bread.
Maggie's Tips
- This soup freezes really well, so make a double batch
- Gluten free: omit pearl barley completely - use cooked lentils or quinoa instead.
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