Bilby Bites - the food blog from Bilby Marketing

Chorizo & Barley Soup

A couple of years ago, I took up a subscription to Saveur magazine, a US food publication that has been running since 1994. I have since let my subscription lapse, but I continue to get their e-newsletters and it keeps me posted on what food trends are happening in the States. Some of their recipes are a little intense with lists of ingredients as long as my arm and methods to match. The ingredients are sometimes a little obscure making it unrealistic for day to day cooking, but they are often different and exciting. This soup is adapted from a German Barley Soup recipe - Graupensuppe - originally by Klaus Weiler, the chef at Weinhaus Weiler in Oberwesel, Germany. I had no German sausage in my fridge this morning (not a store cupboard item in this house), but I had just about everything else I needed to create a version that sounded ideal for a Sunday lunch. Paired with some of Emma's Stoneground Wholemeal Bread this warming soup makes the transition into winter mode very straightforward and even enjoyable.

Warming soup with Emma's Bread

Warming soup with Emma's Bread

Start out with your soup basics

Start out with your soup basics

Ingredients before the stock goes in

Ingredients before the stock goes in

Chorizo & Barley Soup just before hoeing in

Chorizo & Barley Soup just before hoeing in

Ingredients

  • 4 tbsp. unsalted butter
  • 1 medium red onion, finely chopped
  • 1 cup pearl barley
  • 8 cups vegetable stock
  • ½ cup finely chopped peeled potato
  • ½ cup finely chopped carrot
  • ½ cup finely chopped celery
  • ½ cup finely chopped leek
  • 1 tsp. dried Italian herbs
  • 100g cubed pancetta
  • 100g sliced or diced chorizo
  • Freshly grated nutmeg, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup flat-leaf parsley leaves

Method

  • Heat butter in a saucepan over medium-high heat.
  • Add onion, and cook, stirring, until soft, about 5 minutes.
  • Add barley, and cook, stirring, until lightly toasted, about 5 minutes.
  • Add stock, potato, carrot, celery root, leek, Italian herbs, chorizo and pancetta, and cook, stirring occasionally for about 35 minutes. Check that pearl barley and vegetables are cooked.
  • Season soup with nutmeg, salt, and pepper to taste.
  • To serve, ladle soup into serving bowls, and garnish with parsley.

Bilby Boost

  • You can find the original recipe on the Saveur website. I will make this exactly as per their recipe one day, but this version was wonderful, so I'm happy to carry on making this until I get round to it.
  • The chorizo and pancetta are very salty so you may wish to use unsalted butter or a low salt stock if you aren't a fan of well seasoned food. I used regular salted butter and a single vegetable Knorr stock pot and it tasted great. I did not need to add any further salt.
  • I also had no flat leaf parsley so decorated the soup with some cavolo nero (also known as black kale or Tuscan kale) which was lovely.