Saturday, April 12, 2008
Anyone can be good in the country (Oscar Wilde).
This soup is a result of "What do I have in the fridge, I had no time to shop."
It's a bit wintery in it's taste but I think it should still fit into the April Light campaign in the grand scheme of things. C'mon, it's a soup. And the bacon was drained :)
Rustic rosemary soup:
1 large potato, peeled and diced
1 large carrot, peeled and diced
a handful of barley
1 small red bell-pepper, diced
~5 oyster mushrooms, coarsely chopped
1 onion, sliced
2 cloves of garlic, chopped
some streaky bacon or Austrian Speck (I used that as I found a piece in my fridge :)
2-3 tbsp tomato paste
Dice the speck and fry it, then drain and dry on some tissues.
Wash the barley until the water is clear, then boil it for about 5 min. Add the carrots, potatoes and onions. Quickly fry the bell-peppers and mushrooms until the mushrooms are golden. Add the peppers, mushrooms and the speck to the soup. Then add garlic, rosmary and tomato paste. Bring to boil.