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Monday
Apr122010

GerstenSuppe, Swiss Barley Soup

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