GILL MELLER’S WINTER ROOT AND BARLEY SOUP
Soups like this are good for the soul. Full of texture, sweet from the roots, deeply savoury and packed with goodness. Finishing a streaming bowl with a freshly poached egg takes it to the next level. Serve with some good crusty bread or some slices of toast.
Preparation time 20 minutes | Cook time 40 minutes | Serves 3 to 4
2 teaspoons olive oil
1 medium onion, finely chopped
1 medium leek, washed and thinly sliced
2 cloves garlic, thinly sliced
3 – 4 sprigs of thyme leaves stripped
200g leftover ham, roughly chopped
50g of pearl barley, rinsed
2 carrots, peeled and finely chopped
A large chunk of swede, peeled and finely
2 medium potatoes, peeled and finely chopped
1.5 litre light vegetable, chicken or ham stock
A small bunch of curly kale, leaves stripped and ribboned
Salt and freshly ground white or black pepper
3 – 4 very fresh Stonegate Estate organic eggs
2 teaspoons vinegar
Warm the olive oil in a medium pan over a gentle heat. Add the onions, sliced leeks and garlic. Scatter in the thyme leaves, season well with salt and white or black pepper and cook until soft and fragrant.
Now add the chopped ham and barley followed by the diced carrots, swede and potatoes and cook for another 5 minutes stirring regularly.
Pour in the stock, bring to the boil, then reduce to a simmer and cook until the vegetables are tender. Stir in the kale and season to taste with salt and pepper.
Bring another pan of water to the boil, add the vinegar and swirl the water gently. Crack in the eggs and lower the heat. Poach for 2 minutes, then lift out and drain on kitchen paper.
Ladle the soup into bowls, top with a poached egg and finish with chopped parsley or coriander and a drizzle of olive oil.
