Olive oil for frying
1 onion, chopped
1 stalk of celery, finely chopped
1 large carrot, peeled and chopped
1 leek, sliced into quarters lengthwise, then chopped diagonally
3 cloves of garlic, minced
1 parsnip, peeled and chopped
3 medium potatoes, peeled and cut into chunks
3/4 cup of pearl barley
5 cups of vegetable stock. I use 2 vegetable stock cubes
A sprig of fresh thyme
2 bay leaves
1/2 cup of frozen peas
Salt and pepper to taste
3/4 cup of thickend cream
A sprig of fresh parsley
METHOD
Heat the oil in a large pan.
Add the onion, celery, carrot and leek and fry over medium heat until the onion is soft and starts to beown. Add the garlic then cook for another minute.
Add the parsnips, potatoes, barley and stock and stir well to combine. Add the bay leaves and thyme. Season with salt and pepper.
Bring to a boil, then simmer until the potatoes and parsnips are cooked through.
Remove the bay leaves and the thyme.
Remove 3 ladles of the soup to a blender, blend until smooth then return it to the soup ad stir well.
Add the frozen peas and simmer until cooked.
NOTE: If you are going to freeze some of the soup remove it at this stage (before adding the cream) and adjust the amount of cream you add to what remains.
Stir in the cream and cook for another couple of minutes until the soup is hot.
Garnish with parsley and serve with crusty bread.
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