150g/5 oz pearl barley
1 leek
1 tsp dried dill tops
60 ml/2fl oz olive oil
2 tbsp white wine vinegar
Sea salt

Soak the barley overnight.

Slice the leek. Place all the ingredients in a pan along with 2 pints of water.

Bring to the boil and simmer for an hour.

Stir every five minutes and top up the water if necessary This soup is meant to be thick, so add the water sparingly.

Before serving, season with salt.