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🍽️ Creamy Barley Soup with Smoked Meat

777 kcal · 30 min · 4 servings

Ingredients

• 40 g streaky bacon
• 50 g Bündner meat (whole piece; trimmings)
• 1 onion
• 1 small carrot
• 1 small leek stalk
• 1 piece celeriac (50 g)
• 2 tbsp butter
• 100 g scotch grains
• 2 tsp flour
• 1.5 l rich meat broth (instant or homemade)
• 1 bay leaf
• 1 clove
• 500 g whipping cream
• 500 ml milk
• salt
• pepper (from the mill)
• 2 tbsp chive rings

Instructions

1. 1. Cut the bacon and the Bresaola (air-dried cured beef) into small cubes.
2. 2. Wash and clean the vegetables.
3. 3. Finely chop the onions.
4. 4. Cut the remaining vegetables into very small cubes.
5. 5. Heat the butter in a large pot.
6. 6. Lightly fry the bacon and meat cubes in it.
7. 7. Add the prepared vegetables to the meat.
8. 8. Sauté the vegetables briefly until they become slightly translucent.
9. 9. Add the pearl barley.
10. 10. Sauté the barley briefly while stirring occasionally.
11. 11. Dust everything with flour.
12. 12. Pour the meat broth into the pot.
13. 13. Add the bay leaf and the clove.
14. 14. Bring the soup to a boil.
15. 15. Simmer the soup on low heat for approx. 1 to 1 1/4 hours.
16. 16. Check if the barley grains are soft.
17. 17. Stir in the cream and the milk.
18. 18. Let the soup boil vigorously once.
19. 19. Season the soup with salt and pepper to taste.
20. 20. Sprinkle the finished soup with chive rings.
21. 21. Serve the soup hot.

Nutrition per serving

• kcal: 777
• Protein: 17 g · Fett/Fat: 63 g · Carbs: 37 g