A tasty and filling spring vegetable soup, inspired by medieval cooking techniques and produce. The soup pairs well with sausages and bread.
If you have any spring herbs handy, I am sure they would work great, but we were too tired to do any foraging this evening.
- 2 spring onion
- 1 fennel bulb
- 2 onion
- 2 sticks of selleri
- 150 milliliters pearl barley
- water or stock. Use a bit more than you amount of soup you want
- a bit cooking fat Lard would be perfect. We used coconut fat as that was what was at hand
Make sure to have a fire going with some embers.
Cut the vegetables into chunks, dices and slices
Fry them off quickly to soften the onion in the bottom of the cooking pot
Pour in water (the amount you want for the soup)
Let it simmer for a bit
Add the barley
Let it all simmer until the barley is tender (this should take about 20 minutes)
Season it with what-ever you got handy, but it will need a bit of salt. Herbs would be great.
Serve the soup with bread