Ingredients

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

Instructions

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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