HOTCH-POTCH SOUP

Ingredients

1 sml head celery, 1 onion, 1 lge carrot, 1 sml turnip, 1 leek, 2oz butter, 2 pints water,¼ lb barley, ½ pint fresh peas,1 dstspn chopped parsley

Wash the barley thoroughly. Place it in a large pot with some water and bring to the boil. Simmer for 4-5 hours until it is tender. Drain off the excess water and place in a pot with the 2 pints of water. Bring to the boil again.

Meanwhile, chop the vegetables. Lightly fry all the vegetables, except for the peas, for a few minutes in the 2 ounces of butter. Add the vegetables to the barley and simmer until the vegetables are tender. Finally add the peas and the parsley and bring to the boil again. Your soup is now ready to serve.

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