Bunder Gerstensuppe (Swiss Barley Soup)
Food.com
Total Time: 1 hrs 40 mins
Prep Time: 20 mins
Cook Time: 1 hrs 20 mins
Servings: 4
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)
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.