Ingredients
-
200 millilitres barleycorn
-
Powdered vegetable stock
-
200 grams champignon mushrooms
-
120 grams shredded leak
-
120 grams sugar snap peas
-
Garlic
-
1 small onion
-
Salt
-
black pepper
-
Parmesan
-
rocket salad
Directions
Preparation
- Boil the barleycorn together with the vegetable stock.
- Fry the onions and mushrooms, and add leak and sugar snap peas.
- Blend with the barleycorn and spices.
- Serve with grated parmesan and rocket salad.
