1 cup pearl barley
5 cloves whole garlic, roasted
2 litres chicken stock, steeped from 1 ½ chicken breasts
simmered in three litres water
2 tbsps vegetable oil
2 large onions, diced
2 carrots, diced
2 stalks celery, diced
150g turkey ham, cut up
1 tsp ground white pepper
1 ½ tsps sea salt or to taste
1 tbsp chopped parsley
Method
1. Wash barley and soak it in a bowl of water for three hours. Drain.
2. Heat oil in pan and fry onions.
Add carrots and celery, then the barley and fry for three minutes.
3. Add chicken stock, pepper and roasted garlic and simmer over low heat for at least an
hour, or until barley is soft.
4. Add salt to taste and serve the soup garnished with chopped parsley.
