Preparation:
Wash the barley and soak in cold water for 30 minutes. Drain and place in a saucepan with the onion, vegetable stock and red pepper. Bring to the boil and simmer gently for 30-35 minutes until the barley is just tender. Add more liquid to the pan if necessary. Five minutes before the end of the cooking time add the peas.
Blend to a smooth puree for babies or leave whole and season with garlic, Roquefort cheese, herbs, salt and lots of freshly ground black pepper for adults. |
