Barley, Onion & Tomato Soup
Use homemade or quality passata, and enhance with thyme and garlic for extra flavour. Create by reducing tomato purée and adding mozzarella.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Cooking tools:
- Food mill
- Oven
- Baking sheet
- Fine-mesh sieve
- Wooden spoon
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Ladle
- Mixing bowl
- Measuring cup
Ingredients
- 2 tablespoons olive, rapeseed or sunflower oil
- 1 large onion, finely chopped
- 150g pearl barley or pearled spelt, rinsed
- 750ml good stock of your choice
- Sea salt
- freshly ground black pepper
- 2kg ripe tomatoes, halved
- 3 garlic cloves, finely chopped
- A few sprigs of thyme
- 2–3 bay leaves
- 2 tablespoons rapeseed or olive oil
- 750ml passata
- Extra virgin olive oil
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