Ingredients
- For the Soup
- 25g butter
- 1 onion, finely chopped
- 2 spring onions, chopped
- 2 sticks celery, finely sliced
- ½ butternut, peeled and cut into small chunks
- 2 carrots, cut into small chunks
- 1 sweet potato, cut into small chunks
- 1 leek, sliced
- 2 potatoes, peeled and cut into small chunks
- 85g pearl barley
- 1 bay leaf
- 1 litre vegetable or chicken stock
- For the Topping
- 100g mature Cheddar, grated
- 12 slices sourdough bread, halved
- 4-5 sprigs thyme, leaves only
Instructions
- In a large, heavy-based saucepan, melt the butter over a medium heat and cook the onion for 5 minutes, or until just softened. Add the spring onions, celery, butternut, carrots, sweet potato, leek and potatoes, and cook for another 5 minutes. Now add the pearl barley, bay leaf and stock, and season well. Bring to the boil, then leave to simmer gently for 30 minutes, or until the barley is cooked.
- To serve, divide the cheese between the slices of bread and grill until bubbling. Stir the thyme in the soup, and top with the cheesy bread.
