Bunder Gerstensuppe (Swiss Barley Soup)

Submitted by Outta Here

"This is a soup popular in the Alps during the winter. You can add some shredded cabbage to this, if desired."

 

• Ready In: 1hr 40mins
• Ingredients: 14
• Serves: 4

ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium onion, peeled and finely chopped
• 1 large leek, washed and finely chopped (white part only)
• 3 medium carrots, peeled and finely diced
• 3 stalks celery, finely diced (including leaves)
• 1 bay leaf
• 5 ounces smoked bacon, diced
• 8 cups chicken stock (or vegetable stock)
• 3⁄4 cup pearl barley
• 2 medium russet potatoes, peeled and diced
• salt and pepper, to taste
• 1 cup cream
• fresh parsley, chopped (for garnish)

directions

1. Heat butter and olive oil in a soup kettle over medium-high heat.
2. Add onion and leek and cook until they begin to soften, about 10 minutes.
3. Add the carrots, celery, bay leaf and bacon and lower heat to medium. Cook for 10 minutes, stirring occasionally.
4. Add stock, barley and potatoes. Simmer for 1 hour.
5. Add salt and pepper to taste. Stir in cream and bring back to heat, without boiling.
6. Ladle into bowls and garnish with parsley.

Reviews

[LifeIsGood]

YUM! This is a great recipe for soup. The ingredient amounts were perfect. I used vegetable stock. I tried the soup before adding cream and loved it that way, too. This will become a staple in our house. Thanks! Made for ZWT7 Golden Gourmets.

 

[Lin W.]

I made this soup for Swiss night of our "Ethnic Dinner Club" and it was amazing. Everyone loved it. I used smoked ham instead of bacon but other than that followed the exact recipe. This will be one of my 'go to' soup recipes from now on. Fantastic, hearty soup.

 

[Dienia B.]

i did add the cabbage and cookedthis in crockpot was very easy and tasted great

 

[iknitok]

This is a lot like scotch broth, but with cream. I always add cabbage to mine as I LOVE it, but never never add cream, as I have to eat low-fat. If I want a cream soup I add a can of evaporated skim milk, which tastes just like cream, with little fat - at least not enough to even count. <br/><br/>I suggest diabetics do it this way. And use only VERY lean bacon. The barley is perfect! Low G.I. carb. Thanks for posting this!