Barley Soup with Golden Parsnips tender and loving care barley soup, my husband lovit it and my family, i make it again and again. Outstanding soup recipe.

Ingredients 

200g (7 oz) pearl barley

1 tablespoon oil

2 onions, chopped 

2 garlic cloves, finely chopped

2 carrots, chopped

2 potatoes, chopped

2 celery stalks, chopped

2 bay leaves, torn in half

2 litres (70 fl oz/ 1/2 cup) full cream (whole) milk

40 g (1 1/2 oz butter

3 parsnips, cubed

1 teaspoon soft brown sugar

chopped flat-leaf (italian) parsley, to serve

Method

Soak the barley in water overnight. Drain. Place in a saucepan with 2 litres (70 fl oz/ 8 cups) water. 

Bring to the boil, then reduce the heat and simmer, partially covered, for 1/3/4 hours, or until tender, Drain the barley

Heat the oil in a large saucepan, add the onion, garlic, carrot, potato and celery, and cook for 3 minutes. 

Stir well and cook, covered, for 15 minutes over low heat, stirring occasionally.

Add the barley, bay leaves, stock, milk, 2 teaspoons of salt and 1 teaspoon of pepper. 

Bring to the boil, then reduce the heat and simmer the soup, partially covered, for around 33 minutes. 

If the soup is too tick, add about 250 ml (9 fl oz/ 1 cup) cold water, a little at a time, until it reaches your preferred consistency.

While the soup is simmering, melt the butter in a frying pan, add the parsnip and toss in the butter. 

Sprinkle with the sugar and toss in the butter. Sprinkle with the sugar and cook until golden brown and tender. 

Serve the parsnip on top of the soup and sprinkle with the parsley and, if desired, season with cracked black pepper.