Raspberryfisher's Blog

notes on fishing & travel

Barley Soup with Sausage

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soup_DSC0241

A cool weather favourite.

  • 3-5 Savory firm sausages, sliced thinly
  • 16c of Chicken Stock
  • 1.25c of Pearl Barley
  • 2 Bay Leaves
  • Olive Oil
  • 2/3 head of Cabbage, sliced in thin ribbons
  • 2 Fresh Carrots, thinly sliced
  • 1 Onion, finely chopped
  • 3 tbsp fresh Parsley, crushed
  • 2 sprigs of Rosemary
  • 3 tbsp, marojam leaves, crushed
  • 1 garlic clove minced
  • 6-16 small white and-or red new potatoes, quartered
  • salt

Steps

  1. Pot 1 – Combine Sausages, Barley, Bay Leaves and Stock.
    1. You can pre-grill the sausages.
  2. Bring Pot 1 to light boil and then lower heat to simmer.
  3. Simmer for 30 minutes.
    .
  4. Pot 2 – Dutch Oven – grill with Olive Oil to soften Cabbage, but do not burn.
  5. After 10-20 minutes, add in Onion,  Carrots, Parsley, and Rosemary
  6. Continue cooking until Cabbage and Onions until they have sweeten.
  7. Longer cooking the better, as long as the Cabbage and Onion is not burnt. Brown is okay, so occasionally stir with a wooden spatula, but otherwise keep pot lid on.
    .
  8. Add in Potatoes, Garlic and Marjoram.
  9. Given vegetables 5 minutes together.
    .
  10. Mix in Pot 1 (Stock, Barley, Sausage) into the Dutch Oven.
  11. Bring to light boil and cook until Potatoes are cooked (not mushy).
    .
  12. As always, use Salt and a light hand with Green Tabasco to season to taste.

.

 

 

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Written by raspberryfisher

2017/06/15 at 00:48

Posted in Weekend Cooking

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