Ancestral Inheritance Menu Brussels Sprouts and Barley Soup

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Brussels Sprouts and Barley Soup

"A hearty fall soup is made with Brussels sprouts, green beans and barley."

Ingredients :

12 cups bird broth
1 cup chopped clean inexperienced beans
1 1/four cups cubed turnips
half of cup chopped leeks
1/2 cup chopped carrots
1/3 cup barley
1 half kilos Brussels sprouts, trimmed and reduce in 1/2
half of cup chopped inexperienced bell pepper
1 teaspoon salt
half of teaspoon ground black pepper
1/4 cup butter
1/2 cup all-cause flour

Instructions :

Prep : 25M	Cook : 12M	Ready in : 1H35M

Measure the fowl broth into a big soup pot. Bring to a boil. Add the beans, turnips, leeks, carrots and barley; simmer over medium warmness for half-hour. Add the Brussels sprouts and inexperienced pepper. Season with salt and pepper. Simmer till the sprouts are tender, approximately half-hour greater.
Melt the butter in a small saucepan over medium heat, stirring until it begins to brown. Whisk inside the flour until smooth. Stir this into the soup and simmer until thickened, about 10 mins.

Notes :

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