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.
Vegetable soup
A tasty and filling spring soup, inspired by medieval cooking techniques and produce. Perfect campfire food.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Ingredients
- 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
- salt
- peber
- a bit cooking fat Lard would be perfect. We used coconut fat as that was what was at hand
Instructions
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Make sure to have a fire going with some embers.
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Cut the vegetables into chunks, dices and slices
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Fry them off quickly to soften the onion in the bottom of the cooking pot
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Pour in water (the amount you want for the soup)
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Let it simmer for a bit
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Add the barley
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Let it all simmer until the barley is tender (this should take about 20 minutes)
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Season it with what-ever you got handy, but it will need a bit of salt. Herbs would be great.
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Serve the soup with bread