My mum has this big folder that's full of recipes. It was started by my great granny, passed down to my granny, and then to my mum. There's a mix of all sorts of food in there, both family recipes carefully handwritten, and things tried from books or magazines cut and pasted. My mum is gonna add in her own recipes and then pass it to me to add mine some day.
I figured it could be kind of cool to do a CalRef version of this. Maybe you have perfected a recipe over many years or you just found one online last weekend that worked out great, it's all allowed here!
I'll start with a recipe for my favourite soup, it's really common in my part of Ireland and always reminds me of home.
Ingredients
1/4 cup pearl barley
1/4 cup split peas (you can sub a cup of garden peas of you can't find these)
1/4 cup lentils (any colour)
1½ pints vegetable stock
1 large leek
2 medium or large carrots
3 sticks of celery
25g parsley
A sprig of rosemary
Some thyme
A bay leaf
Method:
1. Put the pearl barley, split peas and lentils into a large soup pot and add the vegetable stock. Put the pot on a high heat.
2. Chop the leek, carrots, celery and parsley and add them to the pot.
3. Using a bit of string, make a little herb bouquet with the rosemary, thyme and bay leaf. Alternatively you can just throw them in, but the string makes it easier to fish out later.
4. Turn the heat down to a simmer and leave for 30 minutes, stirring occasionally.
5. Remove the rosemary, thyme and bay leaf (or don't, it's up to you), add salt and pepper to taste, and serve.
Serves between 4-8 depending on how big you want your portions. This soup goes great with a nice crusty bread as you don't blend it and the bread soaks up all the broth.
Freezes well for 6 months.
I figured it could be kind of cool to do a CalRef version of this. Maybe you have perfected a recipe over many years or you just found one online last weekend that worked out great, it's all allowed here!
I'll start with a recipe for my favourite soup, it's really common in my part of Ireland and always reminds me of home.
Ingredients
1/4 cup pearl barley
1/4 cup split peas (you can sub a cup of garden peas of you can't find these)
1/4 cup lentils (any colour)
1½ pints vegetable stock
1 large leek
2 medium or large carrots
3 sticks of celery
25g parsley
A sprig of rosemary
Some thyme
A bay leaf
Method:
1. Put the pearl barley, split peas and lentils into a large soup pot and add the vegetable stock. Put the pot on a high heat.
2. Chop the leek, carrots, celery and parsley and add them to the pot.
3. Using a bit of string, make a little herb bouquet with the rosemary, thyme and bay leaf. Alternatively you can just throw them in, but the string makes it easier to fish out later.
4. Turn the heat down to a simmer and leave for 30 minutes, stirring occasionally.
5. Remove the rosemary, thyme and bay leaf (or don't, it's up to you), add salt and pepper to taste, and serve.
Serves between 4-8 depending on how big you want your portions. This soup goes great with a nice crusty bread as you don't blend it and the bread soaks up all the broth.
Freezes well for 6 months.