SWISS BARLEY SOUP--GERSTENSUPPE
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.
Provided by Chef Jean
Categories European
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Add the leeks, celery, onion and potato and simmer for 30 minutes or until barly and veggies are tender.
- Remove and discard ham hocks. While stirring pour in cream and simmer to heat soup thoroughly.
- Seaon to taste and serve.
Nutrition Facts : Calories 393.9, Fat 22.9, SaturatedFat 11.9, Cholesterol 123.8, Sodium 475.5, Carbohydrate 22.3, Fiber 3.7, Sugar 1.7, Protein 24.6
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