- extra virgin olive oil
- 2 sticks chopped celery
- 1 chopped onion
- 1 small chopped carrot
- 1 cup (200g) pearl barley
- 3 sprigs thyme
- 4 sprigs flat-leaf parsley
- 1 chopped clove garlic
- 6 cups chicken stock
- 2 tbsp tomato paste
- 1 x 400g can chopped tomatoes,
- salt flakes and cracked black pepper
- 18 large cooked, peeled and deveined king prawns (with tails intact)
Heat 1 tbsp extra virgin olive oil in a large saucepan over medium heat and add 2 sticks chopped celery,
1 chopped onion and 1 small chopped carrot and cook for about 5 minutes until onion is soft.
Add 1 cup (200g) pearl barley, 3 sprigs thyme, 4 sprigs flat-leaf parsley and 1 chopped clove garlic and stir over low heat for 2-3 minutes. Add 6 cups chicken stock, 2 tbsp tomato paste, 1 x 400g can chopped tomatoes, salt flakes and cracked black pepper and simmer, covered, over low heat for about 45 minutes or until barley is tender. Discard herbs and remove half cup barley and vegetables with a slotted spoon and blend in a food processor until smooth.
Return barley mixture to saucepan, check seasoning and heat through.
Serve in 6 warm soup bowls, top each with 2 or 3 large cooked, peeled and deveined king prawns (with tails intact) and drizzle each with about 1 tsp of extra virgin olive oil.
- Main Ingredients - Shellfish
- Course - Lunch