Barley SoupTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 20 minutes
Cooking time: About 2 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:181.6 kcal
Proteins:8.6 g
Fats:7.3 g
Carbohydrate:22.7 g
Fibers:3.7 g
Sugar:1.3 g
Cholesterol:20 mg
Sodium:376.9 mg
Calcium:70.3 mg
Energy:514 kcal
Proteins:24.3 g
Fats:20.7 g
Carbohydrate:64.3 g
Fibers:10.4 g
Sugar:3.7 g
Cholesterol:56.6 mg
Sodium:1066.8 mg
Calcium:199 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
60
g
pearl barley
1/2
stalk celery
2
carrots
2
potatoes
1/2
white cabbage (optional)
1
leek
30
ml
oil or butter
1
meaty ham bone
300
g
ham
salt and freshly ground pepper
METHOD
The night beforeWash the barley and leave it to soak overnight.
On the day of cooking
- Peel the carrots and potatoes and dice them; remove the strings from the celery and dice it;
- remove the large ribs from the cabbage and slice it into strips;
- clean the leek; remove half the green part; cut into rounds;
- sauté the celery, carrots and cabbage in a little oil or butter in a pot;
- add the barley, leek, potato and ham bone and cover with water;
- 30 minutes before serving add the ham;
- season with salt and pepper (be sparing with salt because of the ham); add the cream at the last moment, if desired.
CHEF'S NOTES
A warming soup for a winter day.
