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Chunky celeriac & pearl barley soup

Always forget how delicious celeriac is until we get to this point of the year & I am searching for inspiration.
This makes a filling meal.


Serves 4-6

1 medium sized celeriac washed, peeled & cut into small cubes
2 onions finely chopped
4 sprigs fresh rosemary
1.75 litres vegetable or chicken stock (see vegetable stock recipe)
125g pear barley or spelt
sea salt & freshly ground pepper
2 tablespoons olive oil
drizzle of extra virgin olive oil

Wash and soak pearl barley in a bowl or saucepan.

Gently fry onion and chopped celeriac in olive oil with rosemary stalks (keep a small sprig) until soft (30 minutes). Add pearl barley, stock and season. Simmer for approximately 45 minutes. Pour into warm bowls, stir in a tablespoon of creme fraiche, a few snips of rosemary leaves and a drizzle of extra virgin olive oil or walnut oil. Drop a poached egg in the middle for an even more substantial bowlful.


Approximate cost £2.75