Meals and Courses

  • 2 teaspoons olive oil
  • 2 celery sticks with their leaves, chopped
  • 2 leeks, chopped
  • 1 carrot, finely diced
  • 50 g (2 oz) pearl barley
  • 1.2 litres (2 pints) vegetable stock (see page 13)
  • 1 teaspoon English mustard
  • 125 g (4 oz) mangetout, sliced diagonally (optional)
  • salt and pepper

Heat the oil in a saucepan and add the celery, leeks and carrot. Cook over a medium heat for 5 minutes.

Stir in the pearl barley, stock and mustard, season to taste and simmer for 20–25 minutes. Add the mangetout, if liked, and simmer for 5 minutes.

Ladle into warmed soup bowls and serve piping hot.

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