Cockie-Leekie

This hearty barley and leek soup is a comforting and wholesome dish that’s perfect for colder days. It combines the nutty flavor of pearl barley with the mild and slightly sweet taste of leeks, creating a harmonious and satisfying soup. The addition of aromatic herbs and a rich broth infuses the soup with depth and complexity.

INGREDIENTS:

• 2 tablespoons of butter
• 1 cup of pearl barley
• 8 cups of carrot or onion broth (or use water)
• 2 bay leaves
• 1 onion with 4 cloves
• Bouquet of herbs and parsley
• 1 stalk of celery
• Leeks
• Salt and pepper to taste

INSTRUCTIONS:

1. MELT BUTTER: Begin by placing 2 tablespoons of butter in a saucepan. Heat the butter over medium heat until it’s fully melted and begins to sizzle.
2. ADD BARLEY: Slowly incorporate 1 cup of pearl barley into the melted butter. Add the barley one spoonful at a time, taking approximately ten minutes to add it all. Stir continuously to coat the barley with the butter.
3. POUR IN BROTH: Once the barley is evenly coated with butter, pour in 8 cups of carrot or onion broth. Alternatively, you can use water if broth is not available. The choice of broth will impact the flavor of the soup.
4. ADD AROMATICS: To enhance the flavor, add 2 bay leaves, 1 onion with 4 cloves stuck in it (this creates a “cloute”), a bouquet of herbs and parsley, and 1 stalk of celery to the soup. These aromatic ingredients will infuse the soup with rich flavors as it simmers.
5. SIMMER: Allow the soup to simmer over low heat for approximately one hour and a half. This extended simmering time will help the flavors meld and the barley to become tender.
6. STRAIN: After the simmering is complete, strain the soup to remove the solid ingredients. Be sure to reserve some of the cooked barley for later use.
7. PREPARE LEEKS: Prepare the leeks by washing them thoroughly. Cut them into 2-inch lengths, including some of the green parts. Slice the leeks lengthwise to create long strips.
8. ADD LEEKS AND BARLEY: Return the strained soup to the saucepan. Add the prepared leeks and the reserved cooked barley to the soup.
9. COOK LEEKS: Let the soup simmer with the leeks and barley for an additional twenty-five minutes. This allows the leeks to become tender and infuses the soup with their mild, onion-like flavor.
10. SEASON: Season the soup with salt and pepper to taste. Adjust the seasoning according to your preferences, adding more or less salt and pepper as desired.

TIPS:

• Broth Choice: The choice of carrot or onion broth will impart different flavors to the soup. Carrot broth tends to be sweeter, while onion broth adds a savory depth. You can choose based on your preference or what you have available.
• Straining: Straining the soup after simmering is essential to remove the solids and create a smooth, refined broth. The reserved barley will be added back later for texture and flavor.
• Leek Preparation: Leeks can harbor dirt and sand between their layers, so be sure to wash them thoroughly. Slice them lengthwise to ensure that any hidden debris is removed.
• Adjust Seasoning: Taste the soup before serving and adjust the seasoning as needed. You have control over the level of salt and pepper to suit your taste.
• Variations: Feel free to customize this soup by adding other vegetables or herbs you enjoy. Some popular additions include carrots, potatoes, or thyme for extra flavor.
• Serving: Serve this barley and leek soup as a comforting main dish or as a starter for a larger meal. It pairs wonderfully with crusty bread or a side salad.

This barley and leek soup is a nourishing option for anyone seeking a hearty and wholesome meal. Its combination of barley and leeks creates a delightful texture and flavor profile that’s sure to warm your heart and soul. Whether enjoyed on its own or as part of a larger meal, this soup is a comforting addition to your culinary repertoire.