Green Barley Soup with Sorrel and Spinach (#1309)

Serves
Ready
4
40
Minutes
Prep
Cook
5
Minutes
35
Minutes
Categories
None
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Ingredients

  • 1000 ml Water
  • 250 grams Turkey Neck
  • 2 Chicken Necks
  • 50 grams Leeks green leaves, chopped
  • 50 grams Pearl Barley quick cooking
  • 100 grams Sorrel chopped
  • 100 grams Spinach chopped
  • 100 grams Carrots scraped or just well rinsed, sliced
  • 20 grams Parsnips scraped or just well rinsed, sliced
  • 30 grams Celeriac Root peeled, sliced
  • 1 Scallions, Spring Or Green Onions chopped finely
  • 2 Potatoes medium, peeled, diced
  • 1 Bay Leaves medium
  • 1/2 cup Dill Weed chopped finely
  • 1 Salt And Black Pepper ground

Directions

  1. 1 - cook neck stock with leek leaves and ca. 1 teaspoon of salt in a pressure cooker for about 15 minutes. When steam is reduced remove all items but salt of course. In the meantime prepare the rest of ingredients. 2 - transfer neck stock to a pot without scum. Bring to boil. 3 - add barley, carrot, parsnip, celeriac root, scallion, potatoes, bay leaf, half of dill, and simmer for about 10 minutes. 4 - add sorrel, cook for 5 minutes. At the end adjust salt and add some pepper. In the meantime mince some flesh from the necks and add to the soup as well. 5 - add spinach, cook for 2 to 3 minutes. 6 - garnish with the rest of dill, optionally with cream and hard boiled eggs.
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