Ingredients
- 60g pearl barley
- 60g green split peas
- 2tbs vegetable oil
- 25g butter
- 1 brown onion, diced
- 2 cloves garlic, sliced
- 3 carrots, peeled and chopped small
- 2 sticks celery, sliced
- 1 leek, washed and sliced
- 1 litre chicken or vegetable stock
- 100g savoy cabbage, stem removed
- 50g cavolo nero, roughly chopped
- Small handful flat parsley, chopped
- Place the pearl barley and split peas in a large bowl and cover with plenty of cold water. Leave to soak overnight.
- Rinse the pearl barley and split peas, then strain well and set aside.
- Place a saucepan on the heat and add the oil and butter. Add the onion and garlic and cook on a low to medium heat for five minutes, then add the chopped carrots and cook for a further five minutes, stirring regularly. Add the sliced celery and leeks and cook for another five minutes, then season with some salt and pepper.
- Add the strained pearl barley and split peas. Stir well and cook for five minutes, then add the stock. Bring to the boil, then lower the heat and allow to simmer for 20 minutes. Chop the savoy cabbage leaves and add to the broth. Simmer for another five minutes, then add the chopped cavolo nero. Stir well, then remove the pot from the heat.
- Stir in some chopped parsley and check the seasoning, adding some salt and pepper if needed. Ladle the broth into bowls and serve.
