Bunder Gerstensuppe (Swiss Barley Soup)
photo by LifeIsGood
- Ready In:
- 1hr 40mins
- 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)
- Heat butter and olive oil in a soup kettle over medium-high heat.
- Add onion and leek and cook until they begin to soften, about 10 minutes.
- Add the carrots, celery, bay leaf and bacon and lower heat to medium. Cook for 10 minutes, stirring occasionally.
- Add stock, barley and potatoes. Simmer for 1 hour.
- Add salt and pepper to taste. Stir in cream and bring back to heat, without boiling.
- Ladle into bowls and garnish with parsley.
Questions & Replies
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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!
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