Serves: 4 – Prep: 20 minutes – Cooking: 60 minutes
Ingredients
- 6 tomatoes, cut in half
- 1 bell pepper, cut into 4 parts
- 90 ml (6 tablespoons) of olive oil
- 15 ml (1 tbsp.) mixture of Provencal herbs
- 1 onion, chopped
- 2 celery stalks, chopped
- 250 ml (1 cup) light beer
- 500 ml (2 cups) chopped tomatoes
- 1 L (4 cups) chicken stock
- 125 ml (1/2 cup) pearl barley
- 2 chicken breasts
- 60 ml (4 tablespoons) of grated “Oka” cheese.
- Salt and pepper to taste
- bread croutons
- Crunchy bread, cut into thin slices (baguette)
- 60 ml (4 tablespoons) of olive oil
- 2 cloves of garlic
- Salt and pepper to taste
Preparation
Step 1
Preheat the oven, middle rack, to 200°C (400°F).
2nd step
Spread the tomatoes and peppers on a baking sheet, brush them with olive oil, sprinkle with herbs de Provence, a little salt and pepper and bake in the oven for 25-30 minutes until the vegetables are baked.
Step 3
Meanwhile, in a hot pan, sauté the onion and celery in a small amount of oil for 3-4 minutes.
Step 4
Then deglaze with beer.
Step 5
Add the chopped tomatoes, stock, barley, chicken and simmer on medium/low heat for 1 hour while the barley cooks.
Step 6
Shred the chicken and check the seasoning.
Step 7
On a baking sheet lined with parchment paper or a silicone mat, spread the slices of bread, brush with oil, sprinkle with a little salt and pepper and let them toast for 10-12 minutes, until the bread is colored.
Step 8
Rub the garlic cloves directly onto the toasted bread.
Step 9
Spread barley soup, a few slices of oven-roasted vegetables, a few croutons of bread and grate cheese on top of each plate.