BARLEY SOUP WITH
SAUSAGES & SOUR CREAM
Serves 8
A wholesome and delicious soup that fills
your tummy and warms your heart during
colder months.
5 pork sausages or sausage of your choice
|
2 onions,
chopped
|
2 cloves of garlic, crushed
|
2 - 3 celery stalks,
sliced
|
4 carrots, coarsely grated
|
4 baby marrows, coarsely
grated
|
1 large potato, peeled and coarsely grated
|
2 litres
chicken or vegetable stock
|
2 bay leaves
|
30 - 40 ml dried
mixed herbs or origanum
|
150 - 200 ml pearl barley
|
1
tin (410 g) chopped tomatoes
|
10 ml sugar
|
½ cup (125
ml) sour cream
|
salt & freshly ground black pepper
|
fresh
origanum leaves for garnish
Place
sausages in an AMC 8 litre Speedcooker®,
cover with a normal 24 cm lid and heat over a
medium temperature until the Visiotherm® reaches
the first red area. Remove the lid, turn sausages over
and cook until golden brown and almost cooked
through. Spoon out and set aside.
Sauté
onion,
garlic and celery in the same unit until transparent.
Add carrots, baby marrows and potato and sauté
further. Add stock, bay leaves, dried herbs, barley,
tomatoes and sugar, mix well and bring to a simmer.
Seal
with the Speedcooker® lid and heat until the
red ring on the indicator shows. Reduce temperature
slightly to maintain indicator at this level and cook
for 15 minutes.
Remove
from heat and allow
indicator to drop completely before opening the
Speedcooker®.
Thinly slice
the sausages and
add with the sour cream to the soup. Simmer for
5 minutes, season to taste and garnish with fresh
origanum before serving.
VARIATIOn:
Vegetarian option:
Omit the sausages and instead
sprinkle finely grated pecorino or Cheddar cheese
over the warm soup.hese ingredients prevent beans
from softening.
RE
CIPES
11
