GerstenSuppe, Swiss barley soup

Recipe

“Happy Bday Soup for Chels - this is one of my faves, it´s so wholesome … you may want to wait till cooler weather though!”- Vanessa Rigley.

My friend Vanessa married a Swiss and has embraced the life so beautifully while living there. She loves hiking and skiing. And has introduced me to one of their most famous soups. Often served in ski huts, its origins the alpine Canton of Graubünden. It is known for being a rich broth to warm the cockles, and so healthy and nutritious. The creamy pearl barley base of the soup is delicious. And it is always cooked with a little speck or bacon so, is not intended as a vegetarian soup.

Serves 4 - 6+. Freezes well.

Pictured: GerstenSuppe, Swiss barley soup

60 grams barley (follow instructions on packet to see if you need to soak overnight or not)

2 carrots, chopped

half bunch celery, chopped

2 potatoes, chopped

half bunch small cabbage (Chinese perhaps) thinly sliced (remove the big fat spines from the leaves)

1 stick leek, sliced

300g chopped bacon or speck

2.5 litre chicken stock

100 ml Cream (or to taste)

Method (so easy):

If necessary, soak barley.

Sweat the carrot, celery and potato in olive oil until it is a little transparent - i.e. place in a saucepan on low heat and cover for at least 10 minutes to “sweat”. Add the chopped bacon or speck and a little more oil if necessary and cook for a few minutes to impart its smokiness and slightly crisp up.

Add the barley, leek, cabbage and the stock and cook on low heat for 1 hour or until the barley have lost their crunchiness and it nice and soft and plump.

Season to taste and then as a last step stir in the cream

Eat this with very crunchy bread!!!

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