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La Belle Cuisine - More Soup Recipes
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"To cook is to
create. And to create well...
is an act of integrity, and faith."
Seppi Renggli's
Barley Soup
"Of soup and love, the first is
best."
~ Spanish Proverb
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La Belle Cuisine
Seppi Renggli's Barley Soup
1/2 cup barley
2 tablespoons butter
3 slices lean bacon, diced
1 small onion, chopped
2 cloves garlic, minced
1 small carrot, diced
1 small kohlrabi, diced
1 small knob celery root, diced
1 small leek bulb, chopped
1/4 head Savoy cabbage, shredded
1 quart beef or chicken stock
1 pint heavy cream
Salt and pepper
1/4 teaspoon dried thyme
Pinch grated nutmeg
1/2 cup grated Parmesan cheese
Soak barley in 1 cup water overnight.
In a large pot, melt butter
and add bacon. Sauté over medium heat until
bacon is golden and fat is rendered, about 5
minutes. Add onion and garlic and simmer, stirring often, for 3 to 5 minutes. Add
remaining vegetables
and cook over low heat, covered, for 5 minutes. Add stock, barley and
soaking liquid. Bring to a boil and then simmer, partially covered, for 1
hour. Add cream
and season with salt and pepper, thyme and nutmeg.
Ladle into warm bowls and sprinkle with
Parmesan cheese.
Yield: about 10 cups.
Featured Archive Recipes:
Beef. Leek and Barley Soup
Beef Barley Stew
Hungarian Mushroom-Barley Soup
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