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I normally associate soup with Autumn or Winter not mid summer, but it is possible to raggle together a really light soup that’s perfect for warm summer afternoons.
This, for all intents and purposes is a vegetable soup – really easy – but the most important thing is the ingredients…..which is kinda obvious anyway. Tatse the leek and carrots raw before you start working with them – if they are bland then sling them – get better stuff!!!
If you’re into it – this soup is just as good chilled as it is warm.
A big pot:
2 carrots peeled and diced
1/2 cup of pearl barley, washed and drained
2 large leeks, trimmed and finely sliced
2 medium sized spuds, peeled and cut into quarters
Chicken stock about 1 litre
lots of chopped parsley
Double cream
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1st Keep
 jonnydunk
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