Groats soup with vegetables

1. 

potatoes 6.25 oz (180 g) • carrots 4.25 oz (120 g) • parsley 2 oz (60 g) • celery 2 oz (60 g) • garlic 3 cloves

Clean the vegetables, wash and cut into small cubes. Cut the garlic into slices.

2. 

unsalted butter 1.5 oz (40 g) • ground black pepper 1 tsp

Melt the butter in a pot, fry garlic and warm the spices for a while.

3. 

salt 1 tsp

Add vegetables, salt and mix.

4. 

barley groats 2.75 oz (80 g)

Wash the groats under running water on a sieve and let drip.

5. 

Add to vegetables...

6. 

water 1.05 quart (1000 ml)

... and pour hot water. Cook for 20 minutes.

7. 

sunflower oil 1 tbsp • onion 2.75 oz (80 g) • all-purpose flour / plain flour 0.5 oz (15 g)

Clean the onion, chop finely and fry in a little oil. Add flour, fry ...

8. 

water 2.1 cup (500 ml)

... and pour water. Cook.

9. 

Pour the roux into the soup and cook.

10. 

parsley leaves

Add chopped parsley.