Serves
6
Prep
20
mins
Cooking
110
hrsmins
Swiss Barley Soup
Recipe kindly donated by Corriana Smiles.
Directions
Step 1
Place barley in a bowl, cover with water and leave to soak overnight or a minimum of 6 hours.
Step 2
In a pot, add oil and fry bacon until golden, then add onion, garlic, carrots and parsley stalks. Sauté on low heat for 12-15 minutes until soft and sticky.
Step 3
Add potatoes and pumpkin, stir for 1 minute, then add barley with soaking liquid, stock and bay leaf.
Step 4
Slowly bring to a boil, then cover and reduce heat to low and simmer for 30 minutes or until vegetables are just cooked.
Step 5
Add the apple and pear and cook for a further 15-20 minutes until thickened.
Step 6
Stir in the parsley, season with salt and pepper to taste. If desired, drizzle with cream just before serving.
Tips
- Preparation time excludes pearl barley overnight soaking.
Ingredients
- 100g McKenzie's Australian Pearl Barley
- 1 tbs olive oil
- 2 rashers of streaky bacon, finely chopped
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 2 carrots, finely diced
- 1/2 bunch curly leaf parsley, leaves and stalks separated and finely chopped
- 300g potato, chopped into 1.5cm chunks
- 300g pumpkin, chopped into 1.5cm chunks
- 1l vegetable or chicken stock
- 1 bay leaf
- 1 apple, peeled, cored and finely chopped
- 1 pear, cored and finely chopped
- to taste, McKenzie's Australian Natural Sea Salt Large Grinder
- to taste, McKenzie's Whole Black Peppercorn Large Grinder
- 4 tsp cream, to serve (optional)
