150g/5 oz pearl barley
1 tsp dried dill tops
60 ml/2fl oz olive oil
2 tbsp white wine vinegar
- Soak the barley overnight.
- Slice the leek. Place all the ingredients in a pan along with 2 pints of water.
- Bring to the boil and simmer for an hour.
- Stir every five minutes and top up the water if necessary This soup is meant to be thick, so add the water sparingly.
- Before serving, season with salt.