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14 December 2012,21:13 by
Ponmathi Srilekha.S

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PEA AND BARLEY SOUP

This thick and warming soup, Grochowka, makes a substantial starter, or it may be served as a meal in its own right, eaten with hot crusty bread.
Serves :
6

Preparation Time :
40 minutes

Cooking Time :
1 hour 10 minutes

Preparation Method :

  • Rinse the peas and barley in a sieve under cold running water. Put in a bowl, cover with plenty of water and leave to soak overnight.
  • The next day, drain and rinse the peas and barley. Put them in a large pan, pour in the stock and bring to the boil. Turn down the heat and simmer gently for 40 minutes.
  • Dry fry the bacon cubes in a frying pan for 5 minutes, or until well browned and crispy. Remove with a slotted spoon, leaving the fat behind, and set aside.
  • Add the butter to the frying add the onion and garlic and gently for 5 minutes.
  • Add the celeriac and cook for a further 5 minutes, or until the onion is just starting to color.
  • Add the softened vegetables and bacon to the pan of stock, peas and barley. Season lightly with salt and pepper, then cover and simmer for 20 minutes or until the soup is thick. Stir in the marjoram, add extra black pepper to taste.
  • Serve with bread.

INGREDIENTS

  • 250 grams yellow split peas
  • 25 grams pearl barley
  • 1.75 liters vegetable or ham stock
  • 50 grams smoked streaky bacon, cubed
  • 2 tablespoon butter
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 250 grams celeriac, cubed
  • 1 tablespoon chopped fresh marjoram salt and freshly ground black pepper bread, to serve.

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