*Roast Chicken Soup with Barley, Parsnips and Cabbage*
Serves 4 You will want to use one of the greener varieties of cabbage for this. Savoy works well, as does Cavolo Nero or even Kale. 8 cups of chicken stock (preferably homemade if possible) a generous sprig of thyme 2 TBS chopped fresh parsley
140g pearl barley (3/4 cup) 2 medium parsnips, peeled and grated (if you cannot get parsnips, you may use carrots) 1/2 pound dark green cabbage, shredded and chopped 1 medium onion, peeled and chopped 1 cup roast chicken coarsely shredded sea salt and freshly ground black pepper to taste 1/4 medium sized lemon
Put the chicken stock into a large saucepan and bring to the boil. Add the spring of thyme, parsley and pearl barley and reduce to a simmer. Cover and cook for about forty five minutes. Add the vegetables,bring to the boil again and then reduce to a simmer. Cook for a further 15 to 20 minutes, until all of the vegetables and the barley are very soft. Add the chicken and heat through. Season to taste with salt and black pepper, squeeze the lemon juice over top and serve. |
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