Spinach and Barley Soup

This is one of the easy soups that I have cooked twice already this year. I love it, but... if you are not a lover of spinach and not a lover of barley, you may want to give it a miss. I have pretty much eaten most of it in this house.

Spinach and Barley Soup
Serves 4-6

• 3 tables. olive oil
• 1 onion (finely diced)
• 2 large sage leaves (chopped)
• 6 1/2 cups chicken or vegetable stock (hot)
• 6 cups (180 grams) spinach (washed and chopped)
• 3/4 cup pearl barley
• salt and pepper

to serve:
• 1/2 cup grated parmesan cheese

Heat the oil in a heavy bottomed soup pot and gently saute the onion and sage for about 5 minutes. Stir in the spinach and cook for another few minutes. Add the chicken stock, cover and cook for 10 minutes. Add the barley and cook for 30-45 minutes or until the barley is soft. Season to taste. Serve with the parmesan cheese sprinkled on the top.

This recipe is from the gorgeous book, "Miss Dahl's Voluptuous Delights" that I currently have on loan from the library.