Vegetable Broth with Pearl Barley08:00
A simple throw everything in a pot dish but a warming and filling bowl of this is the perfect thing on a cold winter afternoon.
I feel like broth is a love or hate thing (okay that probably doesn't sell it, just give me a lil bit of time). Growing up, broth was a regular thing in my household during winter. I always remember my parents picking up of bag of ready chopped veg, with a spring of thyme tied to the bag, from the market stalls. Typically, we had it on a Sunday for lunch, with some buttered tiger bread, and the smell of it cooking is such a reminiscent scent. Not going to lie, I had a love and hate relationship with it as I always thought my parents made it to salty for my liking.
Pearl barley is also something I've grown to love, I always picked at soups that my mum had made with the addition to the grain. Guess everyone goes through fussy eating as a child...
But enough of saying how little I USE to like things and now to talk about how things have changed. Making this broth, as a warming comfort food, is something that would make my child self laugh.
I usually make a big batch then eat it over a day or two...always served with some fresh buttered rolls; like these rosemary and black pepper rolls. But a great thing I've found about this recipe is that the pearl barley often soaks up extra stock overnight and so typically I enjoy it as a sort of risotto the next day.
What's a reminiscent dish from your childhood?
- 2 large carrots
- 2 large potatoes
- 2 cups, shredded cabbage
- 1 onion
- 1 cup, pearl barley
- 1.5 litres, vegetable stock
- 1 tsp, thyme
- 1 bay leaf
- Salt and pepper to taste