Green Barley Soup with Sorrel & Spinach

Directions

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