A filling and, as its name suggests, economical soup, Thrifty Soup may be served as a light lunch or supper accompanied by wholemeal rolls.
2 oz. pearl barley U lb. pork shoulder, excess fat removed, boned and cut into
3 pints 1 cups cold water large bouquet garni consisting of
8 parsley sprigs, 2 thyme sprays and
2 bay leaves, tied together
½ teaspoons salt
1 teaspoon white pepper
3 medium-sized carrots, scraped and diced
1 large leek, trimmed, cleaned and chopped
3 celery stalks, trimmed, cleaned and chopped
6 medium-sized potatoes, peeled and thinly sliced
1 pint milk
1 tablespoon chopped fresh parsley
Place the pearl barley, pork, water, bouquet garni, salt and pepper in a large saucepan and bring the mixture to the boil over high heat. Reduce the heat to low, cover the pan and cook for ½ hours, stirring occasionally.
Add the carrots, leek, celery and potatoes, increase the heat to high and bring the liquid to the boil, stirring constantly. Reduce the heat to moderate, cover the pan and cook for a further 15 to 20 minutes or until the vegetables are very tender. Stir in the milk and continue cooking for 4 to 5 minutes or until the liquid is hot.
Remove and discard the bouquet garni.
Pour the soup into a warmed soup tureen and sprinkle over the parsley. Serve immediately.