Waitrose and Partners
Pearl barley & kale broth

Pearl barley & kale broth

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 & vermouthChicken, leek and apple casserole, and Chicken wings with sweet soy and burnt lime butter.

Watch the recording now.

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  • Serves4
  • CourseStarter
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 1 tbsp Essential Olive Oil
  • 1 large onion, finely chopped
  • 2 medium carrots, diced
  • 77g Cooks’ Ingredients Diced Pancetta
  • 2 garlic cloves, finely chopped
  • 1 sprig fresh rosemary, leaves finely chopped
  • 1 pinch chilli flakes
  • 1.2 L vegetable or chicken stock
  • 100g pearl barley
  • 250g essential Waitrose Kale, finely chopped
  • extra virgin olive oil, to serve
  • finely grated Parmigiano Reggiano, to serve

Method

  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.

  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.

  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.

Cook’s tip

Making your own stock is simple, tastes delicious and helps to reduces waste in the kitchen.  Head here for a recipe from the Waitrose Cookery School.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,497kJ/ 358kcals

Fat

19.5g

Saturated Fat

5.8g

Carbohydrates

31.9g

Sugars

7.9g

Fibre

9.3g

Protein

13.7g

Salt

0.9g

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