1.5 litres/2 1/2 pints Meat Stock
3 tablespoons olive oil 1 onion, chopped
1 fresh sage leaf
100 g/3 1/2 oz Savoy cabbage, cut into strips
250 g/9 oz spinach, chopped 120 g/4 oz pearl barley
25 g/1 oz Parmesan cheese, freshly grated salt croûtons, to serve


1.Bring the stock to the boil. Heat the olive oil in another pan, add the onion and sage leaf and cook over a low heat, stirring occasionally, for 5 minutes.
2.Stir in the cabbage and spinach and cook for a few minutes more. Pour in the hot stock, cover and cook on a medium heat for 15 minutes.
3.Add the barley, season with salt and cook for a further 30 minutes. Remove from the heat, ladle into a soup tureen, sprinkle with the Parmesan and serve with croûtons.

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