BLACK BARLEY, BACON & KALE SOUP
– 4 tbsp butter
– 1 onion, finely diced
– 100g piece of pancetta or smoked bacon, diced into ½cm x 2cm lardoons
– ½ cup black barley (or pearl barley), soaked in cold water for 1 hour
– 1 litre chicken stock
– ½ large bunch of kale, leaves stripped from coarse stems and shredded
– pinch freshly grated nutmeg
– freshly ground pepper
In a large saucepan, melt the butter and fry the diced onion until it is soft and lightly coloured.
Add the pancetta or bacon and fry, stirring, for two minutes before adding the drained barley, chicken stock, the shredded kale and nutmeg.
Gently simmer the soup for about 30 minutes, or until the barley is cooked through. Top up with a little water if it reduces too much while the barley is cooking.
Taste the soup and season with salt and pepper before serving.
IMAGE CREDIT: EARL CARTER
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