2 large, thick leeks, about 400g (14oz) in total, sliced
4 sprigs of thyme
2 bay leaves
115g (4oz) pearl barley
1.5 litres (2¾ pints) vegetable stock
225g (8oz) podded broad beans
Salt and black pepper
3 tablespoons chopped flat-leafed parsley
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Method Prep:5min › Cook:45min › Ready in:50min
Heat the oil in a large saucepan and fry the gammon, onion and leeks over a medium-low heat, stirring occasionally, for about 10 minutes or until the vegetables are soft and golden. Add the thyme and bay leaves towards the end of cooking.
Add the barley and cook for 1-2 minutes, then pour in the stock. Bring to the boil and simmer, uncovered, for about 30-40 minutes until the barley is tender and the stock reduced to a soupy consistency.
Add the broad beans 4-5 minutes before the end of the cooking. Season with salt and pepper and transfer the soup to warmed bowls. Sprinkle with parsley and serve with granary bread.
This is the most fantastic recipe. I have made it lots now and it is so clean tasting but full of flavour, textures and decidedly yummy! Thanks for a great recipe it has become a family favourite! - 14 Nov 2009