Pearl Barley and Kale Broth
This is a lovely little broth (soup) dish really fresh really feeling and so simple to make which I discovered when popping into Waitrose! I made it whilst cooking the Sunday roast and let it simmer in the back ground. It was a perfect Monday night dish then I have used the leftovers for lunches within the week.
Next time I might add in some celery actually courgette would work nicely.
1 tbsp olive oil (I used sunflower)
1 large onion, finely chopped
2 medium carrots, diced
77g pack Cooks’ Ingredients Diced Pancetta
2 cloves garlic, finely chopped
1 sprig fresh rosemary, leaves finely chopped
Pinch of chilli flakes (I left this out)
1.2 litres vegetable stock
100g pearl barley
250g bag essential Waitrose Kale, finely chopped (I changed this to about 150g as I didn’t want to overpower the broth)
Extra virgin olive oil and finely grated Parmigiano Reggiano, to serve
1. Heat the oil in a deep pan and sweat the onion and carrot gently for about 6 minutes. Add the pancetta and continue to cook for a further 4 minutes.
2. Add the garlic, rosemary and chilli flakes (if you want these) and cook for just a minute, then add the vegetable stock and the pearl barley. Simmer gently, covered, for 45 minutes until the pearl barley is tender.
3. Stir in the kale and let it wilt down (I did this in batches), then continue to cook for 5 minutes. Ladle into bowl and top with a drizzle of extra virgin olive oil and a sprinkle of Parmigiano Reggiano.
Next time I might add in a few extras such as celery or courgette this would work nicely.