Это предварительный просмотр рецепта "Roasted Squash And Barley Soup".

• Click here to print
• или вернитесь к рецепту Roasted Squash And Barley Soup.

Рецепт Roasted Squash And Barley Soup

by Global Cookbook

Ингредиенты

1 lrg onion, minced 2 Tbsp. butter 2 clv garlic 1 x leek, minced 1 Tbsp. diced pancetta or possibly 1 tbsp bacon 1 x carrot, diced 1 c. pearl barley

2 x bay leaf 5 sprg fresh thyme 8 c. chicken stock     salt, to taste     freshly cracked black pepper, to taste 1/2 x squash, diced, roasted     minced steamed kale, for garnish

Инструкции

1. Saute/fry onions in butter on medium heat till golden brown.
2. Add in the garlic, leek, pancetta, and carrot and continue to cook for 2 to 3 min or possibly till garlic is golden brown.
3. Add in remaining ingredients except squash and kale. Bring to the boil.
4. Cover and reduce heat to low. Simmer, covered for about 30 min or possibly till barley is tender.
5. Add in the squash and simmer for a further 15 min uncovered. Adjust seasoning and add in the kale.
6. Serve in carved out baby squash or possibly pumpkins if you like.

© 2025 CookEatShare