A Taste of Tin Dish Specification
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Plate Specification: Starter plate Serves 4Name of Dish:
PearlBarley and Cornish Nettle Yarg soup
List of Ingredients
250g Large Oniondiced½ Head Celery chopped finely250g Carrot peeled and sliced½ Garlic Peeled and chopped25 ml Olive oil100g Cornish Nettle yarggrated250 g Potato Desiree peeledand diced1 Litre Vegetable stock25 g All purpose flour10 g Dried thyme5 g Salt250 g Pearl barley1 Tinner’sBread
Method of Preparation
1.In a large stock pot, sauté onion,celery, carrots, and garlic inolive oil until soft but notbrowned. Sprinkle in flour andpearl barley and cook, stirringfor 2 minutes. Add vegetablestockand bring to a boil.2.Add the thyme and allow tosimmer and thicken, stirringfrequently, until the potatoesare cooked through,approximately 25 minutes.During cooking, break uppotatoes with the back of aspoon, adjust the seasoning,and serve hot topped withshreds of Cornish Nettle yarg.3.Slice the Tinner’s bread intofour, toast it under a grill.4.Divide the soup into four bowls,and serve with the Tinners’sbread.