Bacon and Pearl Barley Soup

Cook Time 45 minutes

Servings 4

Ingredients

200g double smoked bacon, chopped

1 tbsp extra virgin olive oil

1 onion, chopped

1 carrot, chopped

1 celery stick, chopped

2 garlic cloves, chopped

1 medium zucchini, cubed

1 fresh bay leaf

¼ cup pearl barley, washed in cold water and drained

1L chicken stock, plus water if needed to cover

1 cup frozen baby green peas

1 small handful each of parsley and dill, chopped

Sour cream, to serve

Salt and pepper

Method

In a pot on medium-high heat, add oil, 1-2 slices of chopped bacon, onion and garlic and cook for 5 minutes. Add remaining vegetables, bay leaf and cook for a further minute until aromatic.

Add in the pearl barley and stock. Stir and bring to a boil and season with salt and pepper. Lower the heat and simmer for 30 - 35 minutes until barley is cooked.

For the last 5 minutes of cooking, add in the green peas. Add in more stock, if needed.

While the soup is cooking, fry the remaining bacon in a large pan until crisp on both sides. Drain on some paper towel and cut into pieces.

Remove soup from heat and stir through fresh herbs. Serve soup topped with crispy bacon.