Gosh it's been ages since I last wrote a post. I haven't stopped cooking (and I certainly haven't stopped eating) but just haven't got around to writing up my creations. New Year - new resolution to try and post at least once a month.
Sleety, grey skies and a biting north wind and the need to have something warm and satisfying to eat before movie night turned thoughts towards a sturdy soup. A loaf of freshly made bread cooling in the kitchen with some nice cheeses went very well along side it. It started off as being a cock-a-leekie soup but as there is more leek than chicken I was going to call it Leekie-Cockie but that didn't sound very appetising...
Serves 3 with bread and cheese on the side.
Ingredients
3 Medium Leeks, trimmed and sliced
1 Medium Carrot, finely diced
1 Chicken thigh, skinned and diced
1/2 Small Green Cabbage, finely shredded
5g Dried Porcini Mushrooms
1 Tablespoon Olive Oil
1 Bay Leaf
1 Handful of Pearl Barley
1 Litre Chicken or Vegetable stock
Method
Sweat off the leaks and carrots with the bay leaf until softened but not coloured.
Add the chicken, stock, pearl barley and dried mushrooms.
Bring to the boil and simmer for 30-45 minutes or until the barley is cooked.
Check seasoning - depending on your stock you may not need any.
Add the shredded cabbage and simmer for another 5 minutes.
