FR
EN
About
Contact
Français
English
Recipes
Articles
Recipes
Articles
About
Contact
Sitemap
Legal notice
conception
Home
Our recipes
Leeks
Barley, leeks and veal main soup
Author:
Geneviève Arbour Dt. P.
Share
Preparation
15
Baking
35
Portions
3 L which is about 12 portions of 250 ml
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
454 gr (1 pound) of chopped veal
1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
2 diced celery branches
2 diced medium size carrots
275 gr or 12 Brussels sprouts
15 ml (1 tablespoon) of Provence herbs
30 ml (2 tablespoons) of olive oil
796 ml (1 can) of diced tomatoes
80 ml (1/3 cup) of pearl barley
1,5 L (6 cups) of chicken broth without added salt
Find our bag in your
local grocery store
This week's specials
Barley, leeks and veal main soup
From
Mar 08
to
Jan 01
Preparation
Cook chopped veal at medium high heat in a non-stick pan. Salt and pepper. Drain. Set aside.
In a large casserole, fry vegetables into olive oil for 3 to 5 minutes. Add Provence herbs. Soak with a bit of broth and continue cooking 5 minutes or until broth evaporates.
Add remaining broth, barley, tomatoes and its juice. Simmer at low heat for 25 to 35 minutes or until barley and vegetables tenders.
Chef's notes
Was it good?
View comments
0
(
0
ratings
)
Evaluate this recipe
0
Comment:
Submit
Thanks for your evaluation!
An error occurred during the evaluation
Other tasty recipes
Barley, leeks and veal main soup
15 minutes
25-35 minutes
3 L which is about 12 portions of 250 ml
Pour toi : concours, recettes et articles frais préparés.
Cooking
Appetizers
Main meals
Side dishes
Brunch & breakfast
Desserts
For inspiration
Articles
Leeks vs onions
Stay in touch
Facebook
Instagram
YouTube
About
Contact
©
Les Cultures de chez nous
, 2018 - All rights reserved
Sitemap
Legal notice
Created by