Green Barley Soup with Sorrel and Spinach

• 1000 millilitres water
• 250 grams turkey neck
• 2 each chicken necks
• 50 grams leeks green leaves, chopped
• 50 grams pearl barley quick cooking
• 100 grams sorrel chopped
• 100 grams spinach chopped
• 100 grams carrots scraped or just well rinsed, sliced
• 20 grams parsnips scraped or just well rinsed, sliced
• 30 grams celeriac root peeled, sliced
• 1 each scallions, spring or green onions chopped finely
• 2 each potatoes medium, peeled, diced
• 1 each bay leaves medium
• 1/2 cup dill weed chopped finely
• 1 x salt and black pepper ground

1. 1 - Cook neck stock with leek leaves and ca.
2. 1 teaspoon of salt in a pressure cooker for about 15 minutes.
3. When steam is reduced remove all items but salt of course.
4. In the meantime prepare the rest of ingredients.
5. 2 - Transfer neck stock to a pot without scum.
6. Bring to boil.
7. 3 - Add barley, carrot, parsnip, celeriac root, scallion, potatoes, bay leaf, half of dill, and simmer for about 10 minutes.
8. 4 - Add sorrel, cook for 5 minutes.
9. At the end adjust salt and add some pepper.
10. In the meantime mince some flesh from the necks and add to the soup as well.
11. 5 - Add spinach, cook for 2 to 3 minutes.
12. 6 - Garnish with the rest of dill, optionally with cream and hard boiled eggs.

water, turkey neck, chicken necks, green leaves, cooking, carrots, well, celeriac root, scallions, potatoes, bay leaves medium, dill, salt

Taken from recipeland.com/recipe/v/green-barley-soup-sorrel-spinac-53431 (may not work)