Grisons Barley Soup

Name: Grisons Barley Soup
Prep time: 20 min
Cook time: 55 min
Total time: 55 min
Yield: 4 portions
Ingredients: 80 g onions; 60 g carrot; 100 g leek; 100 g celeriac; 100 g Bündnerfleisch; 30 g unsalted butter; 80 g pearl barley; 900 g water; 2 heaped tsp vegetable stock paste, homemade; 100 g whipping cream; 1 pinch fine sea salt; 1 pinch ground black pepper; ½ bunch fresh flat-leaf parsley

4.7 ( 18 ratings )

Difficulty easy

Preparation time 20min

Total time 55min

Serving size 4 portions

Ingredients

80 g onions quartered
60 g carrot peeled, cut in pieces (3 cm)
100 g leek cut in pieces (3 cm)
100 g celeriac peeled, cut in pieces (3 cm)
100 g Bündnerfleisch cut in strips (2 cm) (see tip)
30 g unsalted butter diced
80 g pearl barley
900 g water
2 heaped tsp vegetable stock paste, homemade
or 2 vegetable stock cubes (for 0.5 l each) crumbled
100 g whipping cream
1 pinch fine sea salt or to taste
1 pinch ground black pepper or to taste
½ bunch fresh flat-leaf parsley (approx. 10 g), leaves only, finely chopped

Nutrition: per 1 portion
Calories: 286.1 kcal / 1196.8 kJ
Protein: 9.8 g
Fat: 17.3 g
Carbohydrates: 25.1 g
Fiber: 5.4 g
Saturated fat: 10.3 g
Sodium: 116.4 mg