BUNDER GERSTENSUPPE (SWISS BARLEY SOUP)

Bunder Gerstensuppe (Swiss Barley Soup) image

Provided by Outta Here

Categories Potato

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

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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)

Steps:

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.

Nutrition Facts : Calories 911.8, Fat 52.3, SaturatedFat 22.7, Cholesterol 135, Sodium 1597.1, Carbohydrate 78, Fiber 10.8, Sugar 13.5, Protein 33.7