Rich broth to warm the cockles and so healthy and nutritious. The creamy pearl barley as the base of the soup is delicious.
"Happy Bday Soup for Chels - this is one of my faves, it´s so wholesome ... you may want to wait till cooler weather though!"- Vanessa Rigley.
Pictured: GerstenSuppe, Swiss Barley Soup
60 grams barley (follow instructions on packet to see if you need to soak overnight or not)
2 carrots, chopped
half bunch celery, chopped
2 potatoes, chopped
half bunch small cabbage (Chinese perhaps) thinly sliced (remove the big fat spines from the leaves)
1 stick leek, sliced
300g chopped bacon or speck
2.5 litre chicken stock
100 ml Cream (or to taste)
Method (so easy):
If necessary, soak barley.
Sweat the carrot, celery and potato in olive oil until it is a little transparent - i.e. place in a saucepan on low heat and cover for at least 10 minutes to "sweat". Add the chopped bacon or speck and a little more oil if necessary and cook for a few minutes to impart its smokiness and slightly crisp up.
Add the barley, leek, cabbage and the stock and cook on low heat for 1 hour or until the barley have lost their crunchiness and it nice and soft and plump.
Season to taste and then as a last step stir in the cream
Eat this with very crunchy bread!!!
Serves 4 - 6