Pearl barley & kale broth

Summary

During the long winter months, a wholesome broth is just what you need to warm you from head to toe. alex szrok, chef at the waitrose cookery school, prepared this recipe in a class, the whole chicken and how to use it, which livestreamed in january 2024. in the masterclass, alex demonstrated how to joint a chicken which can be cheaper than buying individual portions. the class featured winter panzanella, chicken supremes with tarragon & vermouth, chicken, leek and apple casserole, and chicken wings with sweet soy and burnt lime butter. watch the recording now.

Step by Step

Step 1

Heat the olive oil in a medium saucepan and cook the onion and carrot gently for about 6 minutes. Add the pancetta and continue to cook for a further 4 minutes.

Step 2

Add the garlic, rosemary and chilli flakes and cook for just a minute, then add the vegetable stock and the pearl barley. Simmer gently, covered, for 45 minutes until the pearl barley is tender.

Step 3

Stir in the kale and let it wilt down, then continue to cook for 5 minutes. Ladle into bowl and top with a drizzle of extra virgin olive oil and a sprinkle of Parmigiano Reggiano.