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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the vegetable stock(I use already prepared, or use storebought). | 2. Prepare all the vegetables, washing, peeling and cutting in small cubes. | 3. Place the barley in a medium sauce pan. | 4. Add 1 1/2 – 2 cups of the vegetable stock and bring to a boil. Once boiling, turn down to a simmer and cook the barley until it begins to become soft. | 5. Meanwhile, heat the olive oil in a large soup pot. | 6. Add the diced vegetables and begin to sweat the vegetables, stirring as needed to keep them from scorching. | 7. As they begin to soften, add the vegetables stock to a level of about 1 inch above the vegetables. | 8. Add the bay leaves and cook on a medium heat until the vegetables begin to soften. | 9. Using 1 more cup of the prepared vegetable stock (or water) make a slurry of the flour, cornstarch and liquid. | 10. When the vegetables have become soft, add the cooked barley. | 11. If more liquid is needed for the soup, add the rest of the vegetable stock, or water. | 12. Add the flour/cornstarch mixture (be sure to stir it well first). The soup will become slightly opaque and thicker. | 13. Season to taste with salt and pepper. | 14. Garnish with the chopped parsley and spring onions if using. | 15. Serve hot with a nice whole grain bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		peeled cubed	60.0	14.01	1.65	0.15
rutabaga n't celery	1		peeled cubed sliced	-	-	-	-
carrot	1 -2		peeled cubed	0.0	0.0	0.0	0.0
potato	1 -2		peeled cubed peeled cubed	-	-	-	-
parsnip	1		peeled cubed	99.75	23.9267	1.5959999999999999	0.39899999999999997
leek	1		washed sliced	54.29	12.5935	1.335	0.267
barley	3/4	cup		528.0	116.58	14.865	1.74
bay leaf	2			-	-	-	-
parsley	1/2		chopped	0.684	0.1203	0.0564	0.015
spring onion	1 -2		sliced	-	-	-	-
vegetable stock	5 -6	cups		0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.