Yields: 6 Servings
- Soak the barley in cold water for at least 20 minutes
- Melt the butter in a saucepan and sweat the crushedgarlic, onion, leeks, carrots and celery with the bay leaves for 5 minutes. Add the potatoes and soaked barley.
- Season with pepper and cover with chicken stock.
- Bring to the boil and allow to simmer for 20 minutes or until the barley is cooked.
- Add chopped fresh parsley and serve piping hot.