Equipment
Ingredients
Base Aromatics
- 30 ml olive oil, cold
- 1 yellow onion, peeled
- 1 leek, cleaned and trimmed
Root Vegetables
- 200 g carrots, peeled
- 200 g parsnips, peeled and woody cores removed
- 200 g swede, peeled
Grains and Broth
- 100 g pearl barley, rinsed under cold water
- 1500 ml vegetable stock, hot
Herbs and Seasoning
- 5 g fresh thyme, tied in a bundle
- 1 bay leaf, dried
- kosher salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Dice the onion, leek, carrots, parsnips, and swede into uniform 1.5cm cubes. This ensures all the vegetables cook at the same rate and fit perfectly onto a soup spoon.
Heat the olive oil in a large Dutch oven over medium heat.
Add the diced onion and leek to the pot. Cook gently until softened and translucent, about 5 minutes, taking care not to let them brown.
Stir in the diced carrots, parsnips, and swede. Coat them in the aromatics and oil, cooking for 3 minutes to lightly toast the vegetables.
Add the rinsed pearl barley, fresh thyme sprigs, bay leaf, and hot vegetable stock. Increase the heat to high and bring the mixture to a rolling boil at 100°C/212°F.
Reduce the heat to low, cover the pot with a lid, and let it simmer gently at 90°C/195°F for 45 minutes. Stir occasionally to prevent the barley from sticking to the bottom.
Remove the pot from the heat. Fish out and discard the bay leaf and bare thyme stems. Taste the broth and season generously with kosher salt and freshly cracked black pepper.
Ladle the hot soup into warm bowls and serve immediately, ideally alongside crusty buttered bread.
Chef's Notes
- Pearl barley acts like a sponge. If you are making this soup ahead of time, intentionally leave it slightly brothy, as it will thicken significantly in the refrigerator overnight.
- Sweating the leeks and onions slowly without browning is a crucial step. It builds a sweet, complex foundational flavor profile for the broth without introducing bitter roasted notes.
- Cutting the root vegetables into uniform pieces ensures they all finish cooking at the exact same time, preventing a bowl filled with uneven mushy or crunchy bites.
- For a deeper, caramelized flavor, lightly roast the diced root vegetables in a 200°C oven for 20 minutes before adding them to the soup pot.
Storage
Refrigerator: 4 days — Barley will continue to absorb liquid; add a splash of water or stock when reheating.
Freezer: 3 months — Vegetables may soften slightly upon thawing, but the flavor deepens.
Reheating: Reheat gently in a saucepan over medium-low heat, adding extra vegetable stock to thin out the consistency as needed.
