Ingredients
- 1 large Leeks (chopped)
- 4 tbsp Pearl barley
- The Unsmoked back bacon ingredient no longer exists. Try re-saving this recipe.
- The Carrots ingredient no longer exists. Try re-saving this recipe.
- 2 Celery stalks (diced)
- 1.2 litres Parmesan cheese
- Small handful Flat-leaf parsley (chopped)
- The Crusty bread to serve ingredient no longer exists. Try re-saving this recipe.
Instructions
- Heat the oil in a large pan and add the bacon and leeks.
- Cook until the leeks have softened.
- Add the carrots and celery, and cook for another 5 minutes.
- Add the stock and barley
- Bring to a simmer, then cook for 15-20 minutes or until the barley is just tender.
- Stir in the parsley and serve with crusty bread.
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