This Month's Recipe...
January – Golden Broth with Parsley and Pearl Barley
From page 24 of Kitchenella.
A soup I eat often for lunch. I make a pot of it earlier in the week and heat it when needed. It costs little, and with a supply of stock to hand, it takes only 20 minutes to make. Its golden colour comes not only from browning the poultry bones when making stock (see page 390 of Kitchenella), but also from adding ground coriander seed, a subtle spice with the ability to 'join up' the flavours of the various ingredients as they simmer in the pan.
2 tablespoons olive oil or butter
1 onion, finely chopped
1 teaspoon ground coriander seed
200g/7oz pearl barley
1.2 litres/2 pints chicken or vegetable stock
salt and black pepper
flat-leaf parsley, chopped to serve
Heat the fat in a pan and add the onion, coriander and pearl barley. Stir over the heat for a minute or two until the onion softens, then add the stock. Bring to the boil and cook for 15-20 minutes until the pearl barley is just tender. Do not boil too vigorously or the liquid will evaporate. Season to taste, then add chopped parsley to each bowlful just before you eat.