Ingredients
250g/8oz carrots, peeled, diced
250g/8oz turnips, diced
2 onions, peeled, diced
1 celery stalk, diced
1 leek, white part only, sliced
75-125g/3-4oz pearl barley
125g/4oz dried peas, soaked in water for 4-5 hours, drained
salt and freshly ground black pepper
2.3litres/4 pints lamb or mutton stock
85g/3oz kale, chopped (optional)
salt and freshly ground black pepper
Preparation method
1.
Heat all of the ingredients, except the kale, in a large saucepan until
boiling.
2.
Reduce the heat and simmer gently for a 2-3 hours, or until the peas
and pearl barley are soft.
3.
Stir in the kale and cook for a further 10-12 minutes, or until the kale
is tender. Season, to taste, with salt and freshly ground black pepper.
over 2 hours
preparation time
1 to 2 hours
cooking time
Serves 6-8
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