Soupe Jo
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0.0
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Unrated
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 (to 8 people)
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Course
Main Course, Soup, Lunch
Soupe Jo
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Persian cream of barley soup with shredded chicken
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Ingredients
- 2 tbsp olive oil
- 1 onion or medium leek (finely diced)
- 3 cloves garlic (crushed or minced)
- 2 celery sticks (finely diced)
- 1 large carrot (or 2 medium carrots grated)
- 200 g pearl barley (washed and then soaked in cold water for a minimum of 1 hr)
- 2 bay leaves
- 1.8 litres chicken stock
- 2 chicken breasts
- Juice of 1 lemon
- 3 tbsp single cream
- Small bunch of fresh coriander (finely chopped)
- salt and pepper (to taste)
Instructions
- Take a large stock pot or saucepan and place on medium / high heat. Add olive oil and follow with onion and cook until it turns golden.
- Add garlic, celery and 1/2 grated carrot to the pan and stir. Cook for 5 mins, stirring occasionally to ensure it doesn't stick to the pan.
- Drain pearl barley and add to pan with bay leaves and stock. Bring to the boil and then lower heat to allow the soup to simmer.
- Add chicken breast to the soup and place a lid on the pan. Poach for approximately 15 mins, or until the juices run clear in the thickest part of the breast. Remove chicken breasts from the soup and set aside to cool. Once cooled, shred the chicken and put to one side.
- Add juice of a lemon to the soup and leave to simmer for a further 30 mins or until pearl barley has cooked with the lid of the pan partially off. Check and stir the soup on occasion.
- Remove bay leaves and take a stick-blender and blend a little of the soup on one side of the pan to thicken. Add cream, shredded chicken breast, remaining grated carrot, chopped fresh coriander and season to taste. Simmer for a few minutes to ensure the shredded chicken is warmed through.
- Ladle into bowls and drizzle with a little more cream, chopped fresh coriander and olive oil to serve.
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