🍽️ Hearty Barley Soup with Duck and Plums

Name: Hearty Barley Soup with Duck and Plums
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g fresh duck leg (1 fresh duck leg); 1 large onion; 1 bay leaf; 3 cloves; 4 sprigs parsley; 700 ml poultry broth; 150 g large parsnips (1 large parsnip); 150 g medium carrots (2 medium carrots); 100 g celeriac (1 piece); 1 parsley root; 2 sprigs thyme; 100 g pearl barley; 1 lemon; 6 dried plums; 100 g sour cream; 1 tsp paprika powder (sweet); salt; pepper; nutmeg

262 kcal · 30 min · 4 servings

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Ingredients

250 g fresh duck leg (1 fresh duck leg)
1 large onion
1 bay leaf
3 cloves
4 sprigs parsley
700 ml poultry broth
150 g large parsnips (1 large parsnip)
150 g medium carrots (2 medium carrots)
100 g celeriac (1 piece)
1 parsley root
2 sprigs thyme
100 g pearl barley
1 lemon
6 dried plums
100 g sour cream
1 tsp paprika powder (sweet)
salt
pepper
nutmeg

Instructions

1. Rinse the duck leg under running water and pat it dry with a kitchen towel.
2. Remove the skin of the duck leg along with the layer of fat underneath.
3. Peel the onion.
4. Press the bay leaves and cloves firmly into the onion.
5. Wash the parsley and pick off the leaves.
6. Add the duck leg, the spiced onion, and the parsley to the broth.
7. Bring the mixture to a boil.
8. Let the soup simmer on medium heat for 60 minutes.
9. Skim off the rising foam several times while cooking.
10. Wash the vegetables thoroughly.
11. Clean and peel the vegetables.
12. Cut the vegetables into approx. 1 cm cubes.
13. Remove the duck leg from the broth and place it on a plate.
14. Let the duck leg cool on the plate.
15. Wash the thyme.
16. Strain the duck broth into a second pot.
17. Add the prepared vegetables and pearl barley to the broth.
18. Add the thyme to the soup.
19. Bring the soup to a boil again.
20. Cook the soup on medium heat for 15 minutes.
21. Carefully separate the meat from the bones of the duck leg.
22. Shred the duck meat into thin strips using a fork.
23. Squeeze the juice from half a lemon.
24. Halve the plums.
25. Add the shredded duck meat to the soup after 15 minutes of cooking time.
26. Add the halved plums to the soup.
27. Continue to cook the soup with the meat and plums for another 10 minutes.
28. Stir the sour cream until smooth with 1 teaspoon of lemon juice and paprika powder.
29. Season the soup with salt and pepper to taste.
30. Grate some fresh nutmeg over the soup.
31. Serve the soup together with the seasoned sour cream.

Nutrition per serving

kcal: 262
Protein: 16 g · Fett/Fat: 10 g · Carbs: 26 g