This recipe gives you a pot of broth full of delicious cooked vegetable and rich flavors.
Ingredients
2 TSP vegetable oil
3.5 OZ / 100 G onion
1.75 OZ / 50 G leek
2.5 OZ / 75 G carrots
1.75 OZ / 50 G celery
1 SPRIG parsley
0.25 TSP thyme
6 EA white peppercorns
2 EA bay leaves
34 OZ / 1L vegetable stock
2.5 OZ / 75 G celeriac
2 CLOVES garlic
1.75 OZ / 50 ML white wine
1 TSP salt
1.75 OZ / 50 G barley
Directions
Peel and prepare onion, celery, carrot, Leek, garlic and celeriac by chopping them into chunks. Add them to mixing bowl and chop for 10 seconds / speed 5.
Add some oil and white wine to the mixing bowl. Cook for 5 minutes / 220°F|105°C.
Add stock, herbs, barley and spices. Insert the measuring cup, cook for 45 minutes / 220°F|105°C / speed 1 / stir.
Remove bay leaves and parsley stem. Adjust seasoning and add to soup bowls.
