1. Put stock in a pan with the barley and gently boil for 10 minutes 2. While barley is boiling finely chop the leek, celery, carrot and parsnip. 3. Put the wine in a large pan and add the leek, covver and steam for 5 mins, stirring occasionally. Add the other veg and cook for a further 5 minutes. 4. Stir in tomato puree, bay leaves and the barley plus stock. Lower the heat and simmer for 15 minutes. 5. serve with hot toast rubbed with a garlic clove or crusty bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
