Barley soup with chervil pesto

The traditional pearl barley soup, one of the oldest cereals, comes in a new guise with carrots and cabbage, scented with chervil pesto. Ingredients Main course For 4 people 1 onion 200 g of leeks 2 tablespoons of rapeseed oil 150 g of pearl barley 1.4 l of vegetable broth 12 small carrots 200 g of cabbage salt pepper Pesto 2 bunches of chervil 1 clove of garlic 1 l of olive oil 20 g of grated sbrinz cheese How to proceed Preparation: approx. 20 minutes Cooking: approx. 30 minutes Total time: 50 min Cut the onion and leeks into thin rings. Fry them in oil. Add the barley and fry it briefly. Deglaze with the broth. Let it simmer for approx. 30 minutes, until the barley is cooked. For the pesto, finely chop the chervil. Add the squeezed garlic and mix with the oil and cheese. Halve the carrots lengthwise. Cut the cabbage into small pieces. After 20 minutes of cooking, add the carrots and cabbage to the soup and continue cooking for approx. 10 minutes. Season with salt and pepper. Serve t