Bündner GerstensuppeGrisons Barley Soup

Name: Bündner Gerstensuppe (Grisons Barley Soup)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Switzerland
Ingredients: 180 g Barley (rinsed); 150 g Bacon (diced); 150 g Ham (diced); 120 g Onion (finely chopped); 120 g Carrot (finely chopped); 80 g Celery (finely chopped); 120 g Leek (finely chopped); 250 g Potato (peeled and diced); 1200 ml Meat Stock; 150 ml Heavy Cream; 2 pcs Bay Leaf; 2 g Dried Thyme; 6 g Salt; 2 g Black Pepper

A thick, warming barley soup with bacon, ham, root vegetables, and a little cream. It is a rustic Swiss winter staple with deep savory flavor and a satisfying, gently hearty texture.

Prep

20m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

703kcal

Calories

40g

Protein

36g

Fat

61g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

180g
Barley (rinsed)
150g
Bacon (diced)
150g
Ham (diced)
120g
Onion (finely chopped)
120g
Carrot (finely chopped)
80g
Celery (finely chopped)
120g
Leek (finely chopped)
250g
Potato (peeled and diced)
1.2l
Meat Stock
150ml
Heavy Cream
2pcs
Bay Leaf
2g
Dried Thyme
6g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
In a large pot over medium heat, cook the bacon until it starts to render its fat.
02
Add the ham, onion, carrot, celery, and leek, and cook until the vegetables soften.
03
Stir in the barley and potato.
04
Pour in the meat stock, then add the bay leaves and dried thyme.
05
Bring the soup to a gentle simmer, then cook partly covered until the barley is tender and the soup has thickened, keeping it around 90°C (194°F).
06
Stir in the heavy cream and warm through gently without boiling.
07
Season with the salt and black pepper, remove the bay leaves, and serve hot.

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