Swiss Barley Soup--Gerstensuppe

Submitted by Chef Jean

"This recipe comes from a Time Life World Cookbook, published in 1970. I searched for soups like this but didn't find any with the ham hock, leeks and cream all in one recipe. Cooking time includeds simmering time. Posted For ZWT."

 

• Ready In: 2hrs 15mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 1⁄2 cup pearl barley
• 1 lb smoked ham hock
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper, ground
• 2 1⁄2 quarts water, cold
• 1 cup leek, finely chopped, white and green parts
• 1⁄2 cup celery, finely chopped
• 1⁄2 cup onion, finely chopped
• 1 baking potato, medium, peeled and finely chopped
• 1 cup heavy cream

directions

1. Combine barley, hocks, salt, pepper, water in large pot. Bring to a boil over high heat. Reduce heat, cover pot partially and simmer for 45 minutes.
2. Add the leeks, celery, onion and potato and simmer for 30 minutes or until barly and veggies are tender.
3. Remove and discard ham hocks. While stirring pour in cream and simmer to heat soup thoroughly.
4. Seaon to taste and serve.