The basket has been updated
Celeriac, Stinging Nettle and Pearl Barley Soup
- 400g Celeriac (keep the peelings trimmings for your vegetable stock)
- 200g Foraged Stinging Nettles (use spinach as an alternative)
- 400g Leeks (keep the peelings trimmings for your vegetable stock)
- 200g Pearl Barley (washed)
- 4 Bulbs of Garlic + 2 Bulbs for Stock
- 4 Bay Leaves
- 1 Large White Onion
- Sea Salt & Black Pepper
- To make a simple vegetable stock place the leek, celeriac, bay leaf, garlic and onion trimmings into a pot, cover with cold water and bring to the boil. Reduce to a medium heat and cook for 25 minutes.
- Peel and chop the onion into 3cm cubes and place into a large pot with the olive oil and bay leaves. Over a medium heat sweat the onions until they are soft. Cut the leeks down their length and wash them under cold water to remove any soil, cut the leeks into 3cm pieces and add to the cooking onion and stir to coat with the olive oil.
- Cut the celeriac into 2cm sized cubes and add to the pot, stirring to incorporate. Peel and slice the garlic, add this to the pot and then add the washed pearl barley. Season with salt and pepper and continue to stir on a medium heat. Strain the stock into the soup base and stir well. Taste for seasoning and allow to cook for 25 minutes. Wash the stinging nettles and with some scissors cut them into rough pieces and add to the soup. Let the nettles cook for 5 minutes before serving the soup.