AuthorGeo FoodsCategorySoupIngredients
Preparation
Heat the oil in a saucepan; add the onions, garlic, thyme, sugar and a good pinch of salt. Cook on a medium-low heat for 15-20 minutes or until golden coloured. Add the stock and simmer for a further 10 minutes. In a separate saucepan of salted boiling water, cook the barley for 15 minutes, adding the kale for the final 3 minutes of cooking. Drain and rinse under cold water, then add to the soup and warm through. Toast the bread, top with cheese and place under the grill until its melted. Serve the soup with cheesy croutons.
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· 1 tablespoon olive oil · 2 onions · 2 garlic cloves · 6 thyme sprigs · A pinch of sugar · 500 ml vegetable stock · 60 g barley · 60 g kale · 4 slices baguette · 4 tablespoons gruyere cheeseDirections
1Heat the oil in a saucepan; add the onions, garlic, thyme, sugar and a good pinch of salt. Cook on a medium-low heat for 15-20 minutes or until golden coloured. Add the stock and simmer for a further 10 minutes. In a separate saucepan of salted boiling water, cook the barley for 15 minutes, adding the kale for the final 3 minutes of cooking. Drain and rinse under cold water, then add to the soup and warm through. Toast the bread, top with cheese and place under the grill until its melted. Serve the soup with cheesy croutons.
Ingredients
Directions
Heat the oil in a saucepan; add the onions, garlic, thyme, sugar and a good pinch of salt. Cook on a medium-low heat for 15-20 minutes or until golden coloured. Add the stock and simmer for a further 10 minutes. In a separate saucepan of salted boiling water, cook the barley for 15 minutes, adding the kale for the final 3 minutes of cooking. Drain and rinse under cold water, then add to the soup and warm through. Toast the bread, top with cheese and place under the grill until its melted. Serve the soup with cheesy croutons.