Leek and Barley Soup with Parmesan and Thyme
85 min · 8 steps
Hard: over 60 min or 12+ steps
About this dish
Deeply savory and richly layered, this leek and barley soup is built around a Parmesan rind simmered low and slow in vegetable stock, brightened at the end with a squeeze of fresh lemon. Far from a one-note vegetable soup, it's a warming, satisfying bowlful worth coming back to.
Allergy Info
Dairy, Gluten, Celery, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Leekswhite and light green parts only, halved lengthwise and sliced into half-moons3 medium
- Carrotspeeled and diced into 1cm cubes3 medium
- Celery stalksdiced into 1cm pieces3 stalks
- Garlic clovesfinely minced4 cloves
- Fresh thyme6 sprigs
- Lemonjuiced1 whole
- Fresh flat-leaf parsleyroughly chopped, to serve10 g
Dairy & Eggs
- Parmesan rind1 piece (approx. 8cm)
- Unsalted butter30 g
- Parmesanfinely grated, to serve40 g
Tins & Jars
- Good-quality vegetable stock1.6 litres
Dried Goods
- Pearl barleyrinsed under cold water200 g
Spices & Seasonings
- Bay leaves2 leaves
- Fine sea salt1 tsp
- Freshly ground black pepper0.5 tsp
Oils & Condiments
- Dry white wine250 ml
- Extra-virgin olive oil2 tbsp
Utensils
- Large heavy-bottomed pot
- Large bowl
- Wooden spoon or spatula
- Ladle
- Chopping board
- Chef's knife
- Colander or sieve
- Grater
Method
Halve and slice the leeks into half-moons, then soak in a large bowl of cold water for 5 minutes. Lift out and drain well. Peel and dice the carrots into 1cm cubes, dice the celery into 1cm pieces, finely mince the garlic, rinse the barley under cold water, and gather the thyme sprigs, bay leaves, and Parmesan rind.
Heat the butter and olive oil together in a large heavy-bottomed pot over medium heat until the butter is foaming but not browning. Add the leeks, carrots, and celery along with the salt. Cook, stirring occasionally, until the vegetables are fully softened and the leeks are beginning to turn golden at the edges, about 12–15 minutes.
Add the minced garlic and stir constantly for 90 seconds until fragrant.
Pour in the white wine and scrape up any caramelised bits from the base of the pot. Cook until the wine has reduced by half, about 3–4 minutes.
Add the rinsed barley, vegetable stock, Parmesan rind, thyme sprigs, and bay leaves. Bring to a boil over high heat.
Reduce the heat to low and partially cover the pot. Simmer until the barley is fully tender and the broth has thickened slightly, about 45 minutes, stirring every 10 minutes to prevent the barley from sticking to the bottom.
Remove and discard the Parmesan rind, thyme sprigs, and bay leaves. Squeeze in the lemon juice and adjust seasoning with salt and black pepper to taste.
Ladle the soup into bowls. Finish each serving with a drizzle of extra-virgin olive oil, a generous spoonful of finely grated Parmesan, and a scatter of roughly chopped fresh parsley.