Graubünden Barley Soup (Veg*n)
- Ready In:
- 3hrs 30mins
- 1 large onion, finely chopped
- 3 carrots, finely chopped
- 1 leek, finely chopped and rinsed well (white & tender green parts)
- 1 stalk celery, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1⁄2 cup barley, soaked and drained (about 100g)
- 2 bay leaves
- 1 dash liquid smoke
- 1⁄2 cup dried cannellini beans (about 100g)
- 5 cups vegetable stock
- 3 cups water
- plain soy coffee creamer (about 1/2 cup) (optional)
- chives, finely sliced (fresh or dried )
- Soak the barley and beans separately in large bowls of water for a minimum of 6 hours, overnight works.
- Sauté the onion, leek, carrots and celery in a soup pot with olive oil, over medium heat, until lightly soften & translucent. Add in the garlic and sauté for 5 more minutes.
- Drain the soaking beans & barley well.
- Add the beans, barley, liquid smoke and bay leaves to the soup pot. Be wary of the liquid smoke, a little goes a long way, a few drops is all I care for.
- Pour in the vegetable stock and water and bring to boil for 5 mins, then simmer over medium-medium low heat for about 2 hours. Stir from time to time to prevent sticking. Add more water or broth if you feel it is getting to thick, but basically it can be left to simmer away.
- Once the beans & barley are cooked thru, season to taste with salt and pepper.
- Prior to serving, gently mix in about a tbsp of soy creamer per bowl. Garnish with some chives.
- If you want to include the traditional egg yolk/cream mixture - beat 2 yolks with about 1/3 cup of cream. When ready to serve, put 2 tbsp of this mixture into each of your empty soup bowls, then add the hot barley soup in and mix well.
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