300g cooked Scotch beef, shredded
2 tbsp olive oil
knob of butter
3 onions, thinly sliced
4 thyme sprigs
75g pearl barley
1 litre beef stock
½ Savoy cabbage or cavolo nero, shredded
4 slices of baguette
4 slices of Gruyere cheese
1 Heat the oil and butter in a large pan and cook the onions and thyme for
15 minutes until dark golden.
2 Add the pearl barley, beef and stock, bring to the boil and simmer for 20
minutes until the barley is tender.
3 Add the cabbage and cook for a further 3 - 4 minutes.
4 Meanwhile, toast the bread on one side, then turn, place the cheese on top
and return to the grill for a few minutes until bubbling and golden.
5 Ladle the soup into bowls and top with the cheese toasts.
Kcals 514
Fat (g) 20
Protein (g) 38.1
Carbohydrates (g) 49.8
Sugar (g) 10
Salt (g) 2.4
