Hotch-potch (Vegetable Barley Soup)

Ingredients

• 0.25 pound Pearl barley (Approx. 1/2 cup or 115g)
• 2 quarts Water or Vegetable Stock (Approx. 2 liters)
• 2 ounces Butter (Approx. 4 tbsp or 60g)
• 2 stalks Celery stalks, diced
• 1 medium Onion, diced
• 1 medium Carrot, diced
• 1 medium Turnip, peeled and diced
• 1 large Leek, white and light green parts only, cleaned and sliced
• 1 cup Fresh green peas (marrowfats) (Approx. 1/2 pint)
• 1 bunch Fresh parsley (Enough to yield ~2 dessertspoons chopped)
• 1 dash Spinach extract or green food coloring (Optional, for color)
• 1 tbsp All-purpose flour (Optional, for thickening (roux))
• 1 to taste Salt and pepper

Instructions

1. 1Wash the pearl barley thoroughly in cold water. Place it in a large soup pot with the water or stock. Bring to a boil, then reduce heat and simmer until nearly tender. (Note: Original recipe suggests 4-5 hours, but modern pearl barley typically takes 45-60 minutes).
2. 2While the barley is simmering, cut the celery, onion, carrot, turnip, and leeks into small, uniform pieces (dice).
3. 3Melt the butter in a frying pan over low heat. Add the cut vegetables and fry gently for a few minutes. Take care that they do not brown or turn color in the slightest; they should only soften (sweat).
4. 4When the barley is tender (or nearly so), add the contents of the frying pan (vegetables and butter) to the soup pot. Let everything boil gently until the vegetables are fully tender.
5. 5About 15-30 minutes before serving, throw in the fresh green peas while the soup is boiling. (Note: Original text says 30 minutes, but modern fresh peas may only need 10-15 minutes to stay bright green).
6. 6Prepare the parsley by throwing it into boiling water for a moment (blanching), then chopping it finely. About 5 minutes before sending the soup to table, stir in the chopped parsley (approx. 1 dessertspoon per quart of soup).
7. 7If desired, color the soup green with a little spinach extract. If the soup is too thin, thicken with a small quantity of white roux (butter and flour cooked together). Season with salt and pepper to taste and serve hot.