Prep
4 hrCook
1 hrLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 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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