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Turkey & Pearl Barley Soup

  • Prep Time
  • Cook Time
    1 hour
  • Total Time

This big pan of goodness will fill you with a warm glow and nourish you from the inside out. It’s packed full of goodness and costs just pennies to make. I freeze mine into portions to savour the flavours over the cold wet months ahead.

Serves: 6-8ppl

  • 1 tablespoons of olive oil 

  • 500g left over Turkey 

  • 150g Pearl barley 

  • 2 large carrot chopped into 1 cm chunks 

  • 2 celery sticks chopped fine

  • 2 cloves of garlic crushed 

  • 1 large onion diced 

  • 3 pints of fresh hot Turkey Stock or chicken stock cubes 

  • Handful of chopped fresh cabbage 

  • Salt and black pepper 

  • 4 bay leaves 

  • 1 large sprigs of rosemary 

  • Couple of sprigs of thyme

  • 1 teaspoon black pepper

  • 1 teaspoons salt 

  • In a large saucepan heat the oil.

  • Gently sweat the onion for around 3 minutes until soft,  then add the garlic for a further minute.

  • Add the carrots and celery and stir for another 3 more minutes before adding the Pearl barley, rosemary and bay and coating in the oil and juices for around 3 more minutes

  • Add the fresh Turkey stock or water and stock cubes,  gently bring to the boil then turn down the heat to a gently simmer and cook for around 40 minutes - stir occasionally and check the stock levels as the Pearl Barley will absorb lots of moisture.

  • Add more liquid if required.  Season to taste.

  • Then add the chopped Turkey and cabbage, cook for a further 5 minutes or so.

  • Ladle into bowls and serve with crusty fresh bread and lashings of butter.

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