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Pearl Barley Soup (bündner Gerstensuppe)


Heat the butter and oil in a saucepan. Add the onion and leek and cook gently for about 10 minutes.
Now add the carrots, celery, celeriac, bay leaf and speck or bacon and turn the heat to medium. Cook for 10 more minutes, stirring from time to time.
Add the stock, barley and potatoes and simmer gently for about 1 hour. Taste for salt and pepper. Remove from the heat, add the cream and serve.


1 onion, finely chopped
1 leek, washed well and finely chopped
2–3 medium carrots, finely diced
1–2 stalks celery, finely diced
½ small celeriac, peeled and finely diced
1 fresh bay leaf
150 g (5 oz) smoked speck or bacon, diced
2 litres (3 pints 8 fl oz) good-quality chicken or vegetable stock
100 g (3½ oz) pearl barley
2 medium potatoes, peeled and diced
20 g (¾ oz) unsalted butter
2 tbsp virgin olive oil
sea salt and freshly ground black pepper
200 ml (7 fl oz) cream

Recipe of: Soups Consulted: 4375 times

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