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🍲 Creamy Pearl Barley Stew with Root Vegetables

362 kcal · 30 min · 4 servings

Ingredients

• 2 spring onions
• 300 g potatoes
• 1 carrot
• 1 kohlrabi
• 1 bulb fennel
• 2 tbsp butter
• 1 l vegetable broth
• 150 g pearl barley
• 1 bay leaf
• 2 juniper berries
• 3 allspice berries
• 100 ml whipping cream
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the spring onions thoroughly. Slice them into thin rings.
2. 2. Peel the potatoes, carrots, and kohlrabi. Cut the vegetables into cubes of about 1.5 cm.
3. 3. Wash the fennel. Remove the tough base. Pluck off the green fronds and chop them finely. Set the greens aside.
4. 4. Cut the fennel bulb into small cubes as well.
5. 5. Heat the butter in a large pot. Sauté the prepared vegetables until lightly browned.
6. 6. Deglaze the vegetables with approx. 800 ml of vegetable broth.
7. 7. Add the pearl barley to the pot.
8. 8. Place the bay leaf, juniper berries, and allspice berries into a spice bag. Add the bag to the soup.
9. 9. Let the stew simmer on low heat for about 20 minutes.
10. 10. Add more broth if necessary, as the liquid may reduce too much.
11. 11. Stir the cream into the stew.
12. 12. Season the stew to taste with salt and pepper.
13. 13. Remove the spice bag from the pot.
14. 14. Serve the stew in a soup tureen. Sprinkle it with the previously chopped fennel greens.
15. 15. Serve baguette slices on the side, if desired.

Nutrition per serving

• kcal: 362
• Protein: 9 g · Fett/Fat: 15 g · Carbs: 47 g