Читать книгу Home Made: Good, honest food made easy - Tana Ramsay - Страница 11

This hearty soup will chase away damp, cold days, especially if you make it with a spicy chorizo sausage. It goes down especially well with my lot after football and swimming lessons when they always come home ravenously hungry.

3 tbsp extra virgin olive oil

2 red onions, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

2 sprigs of thyme

250g/9oz chorizo sausages, skinned and chopped into bite-sized pieces

¹/₂ Savoy cabbage, shredded

100g/3¹/₂oz pearl barley

squeeze of lemon juice

1 handful of chopped fresh parsley, chopped

salt and black pepper

Serves: 4

Prep time: 20 minutes

Cooking time: about 1 hour

1 Heat the oil in a large saucepan on a low-medium heat. Add the onions, garlic and thyme and cook gently for about 5 minutes, until softened but not coloured. Add the sausages and fry for 4-5 minutes until the oil begins to run. Meanwhile, put on the kettle to boil.

2 Add the cabbage and pearl barley to the sausages and pour in enough boiling water to cover everything generously. Bring to bubbling, then reduce the heat and cook gently for 50-60 minutes, until the barley is tender; top up with more hot water if the mixture gets too dry.

3 Add a squeeze of lemon juice and season with salt and pepper to taste. Toss in the parsley, stir through and serve in warm bowls with lots of crusty bread with butter.