Swiss-Style Barley Soup
with Hearty Vegetables
Cooking time
30 minutes
Servings
2/4
Calories
890 /serving
When the spoon goes in, the relaxation can begin. This easy winter-fighting soup is inspired by the cooking of Switzerland, which sees its share of snow. In a creamy base, pearl barley and potatoes fortify the soul, while kale and leeks keep green dreams alive.
We will send you:
- 120g Chopped kale
- 75g Sliced leeks
- 2 Celery stalks
- 450g Potatoes
- 30ml Vegetable demi-glace
- 200g Pearl barley
- 90ml Heavy cream
- 1 Garlic focaccia bun
Contains: Barley • Milk • Rye • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
11 g
Sodium
390 mg
Total Carb
154 g
Sugars
9 g
Protein
23 g
Fibre
24 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Small-dice the celery.
- Medium-dice the potatoes.
Start the soup
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the leeks and sauté, 1 to 2 min., until fragrant.
- Add the barley, celery and S&P. Cook, stirring often, 2 to 3 min., until beginning to soften.
- Add the potatoes, 5 cups water (double for 4 portions) and the demi-glace; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 20 to 24 min., until almost tender.
Finish the soup
- To the pot, add the kale and cream.
- Cook, stirring often, 4 to 6 min., until wilted and tender.
Make the bread sticks
- Meanwhile, halve the bun lengthwise.
- Drizzle the cut-sides with oil; season with S&P.
- Toast the bun, cut-sides up, directly on an oven rack, 3 to 4 min., until warmed through.
- Transfer to a cutting board and quarter each half lengthwise.
Plate your dish
- Divide the soup between your bowls.
- Serve the bread sticks on the side. Bon appétit!
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