Chickling and Barley Soup (Makes 4 servings)

• 150g chickling
• 150g pearl barley
• 1 onion
• 3 shallots
• parsley
• laurel
• 1 celery rib
• extra virgin olive oil
• salt, pepper

Boil chickling with laurel, half an onion and celery for 20 minutes. Boil barley in salted water for 20 minutes.
Sauté shallots in a non-sticking saucepan; add cooked chickling with some of its broth and drained barley. Bring to a boil, add salt and cook for about 10-15 minutes. Serve with chopped parsley, pepper and oil.