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Jamie Oliver Pearl Barley Soup

Jamie Oliver Pearl Barley Soup
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Jamie Oliver Pearl Barley Soup is a stovetop soup made by simmering pearl barley with vegetables, stock, and herbs until tender. The barley releases starch as it cooks, naturally thickening the broth and creating a satisfying, slightly creamy texture.

Ingredients

Scale

    • 1 tablespoon olive oil

    • 1 onion, finely chopped

    • 2 carrots, diced

    • 1 celery stalk, diced

    • 2 cloves garlic, minced

    • 150 g pearl barley, rinsed

    • 1 litre vegetable or chicken stock

    • 1 bay leaf

    • 1 teaspoon fresh thyme (or ½ teaspoon dried)

    • Salt and black pepper

    • Fresh parsley for garnish

Instructions


    • Step 1: Build the base flavour

      Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook gently for 6–8 minutes until softened and slightly sweet.

      Step 2: Add garlic and barley

      Stir in the minced garlic and cook for 1 minute. Add the rinsed pearl barley and stir well to coat it in the vegetable mixture.

      Step 3: Add stock and herbs

      Pour in the stock and add the bay leaf and thyme. Bring to a gentle boil, then reduce to a steady simmer.

      Step 4: Simmer until tender

      Cover partially and simmer for 35–40 minutes, stirring occasionally, until the barley is tender but still slightly chewy. The soup will thicken naturally as it cooks.

      Step 5: Adjust texture and seasoning

      If the soup becomes too thick, add a splash of hot water or stock. Remove the bay leaf, then season with salt and black pepper to taste.

      Step 6: Serve

      Ladle into bowls and garnish with fresh parsley. Serve warm with crusty bread.

Notes

Step 1: Build the base flavour

Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook gently for 6–8 minutes until softened and slightly sweet.

Step 2: Add garlic and barley

Stir in the minced garlic and cook for 1 minute. Add the rinsed pearl barley and stir well to coat it in the vegetable mixture.

Step 3: Add stock and herbs

Pour in the stock and add the bay leaf and thyme. Bring to a gentle boil, then reduce to a steady simmer.

Step 4: Simmer until tender

Cover partially and simmer for 35–40 minutes, stirring occasionally, until the barley is tender but still slightly chewy. The soup will thicken naturally as it cooks.

Step 5: Adjust texture and seasoning

If the soup becomes too thick, add a splash of hot water or stock. Remove the bay leaf, then season with salt and black pepper to taste.

Step 6: Serve

Ladle into bowls and garnish with fresh parsley. Serve warm with crusty bread.

Find it online: https://jamieolivereats.uk/pearl-barley-soup/