Tuesday, March 10, 2015

Bacon, Leek and Barley Soup

I love soup. It is probably my favorite "type" of food. Recently, I landed on my new favorite: Bacon, Leek and Barley!

I believe that bone broth is extremely nourishing and healing. So, I love to get as much of it into my family and myself as possible. 

I recently tried making the English Bacon, Leek and Potato soup from the Nourished Kitchen blog. Seeing as I live in Ireland, I had no trouble finding the right kind of bacon. I loved this soup SOOOO much. 

This soup made me nostalgic for the soup my granny used to make. No one I have asked seems to know what her recipe was and it has been over 30 years since I have tasted it. So I am not sure if it even tastes like this, but this definitely brought me back. One big difference that I did notice though:  Granny's soup had barley in it. 

I tend to oscillate between following a strictly paleo diet and experimenting with traditional grains. So I decided to try their recipe with added barley. It was fabulous and even more like granny's soup. Either with the barley or without, this soup is a winner and my current fave. Here is the recipe:

Bacon, Leek & Barley Soup

250g rashers (English/Irish bacon)
80g leeks chopped
100g carrots chopped
470g potatoes chopped
100g barley
1-2 Tbsp butter
Sea salt to taste
8-10 cups bone broth*

1. Sautee the leeks in butter until they soften.
2. Add the carrots and sautee about one more minute
3. Add the bacon and cook til nicely brown
4. Add bone broth, potatoes and barley. 
5. Simmer until the potatoes and barley are both soft, about 20 minutes
6. Add salt to taste.

*Note. Every week, either on Sunday or Monday I roast a chicken for dinner, so that  afterwards I can stick the bones in the crockpot overnight and then have broth for the weeks cooking. From one chicken I end up with about 10 cups. (I fill three empty passata bottles and keep them in the fridge)

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