Friday, 4 March 2011

Carrot and Barley Soup

This is a nice hearty soup with a good balance of interesting flavours.


  • 2 onions, finely chopped
  • 10g butter
  • 8 carrots, washed and sliced
  • 100g dried barley
  • 1 tin of chopped tomatoes
  • 125ml red wine
  • 250ml water
  • 2 tsp marjoram
  • 3 bay leaves


  1. Fry the onions in the butter in a large sauce pan until golden.
  2. Add the carrots and barley, stir well and fry for five minutes.
  3. Add the tomatoes, wine, water, marjoram and bay leaves and stir well.
  4. Simmer for 30 minutes.
  5. Remove the bay leaves and serve.

Serves 3 to 4.

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