Marie's Barley Soup
September 20, 2024
Dear TrueBrodo customers, today we'd like to share a special recipe from our family kitchen with you. This **Marie Ryffé-Held Barley Soup**, which originated with my grandmother (1899-1990), brings traditional craftsmanship and a cozy feeling of security to your home.
Ingredients:
- 200 g leek, cut into fine strips
- 200 g carrots, sliced
- 100 g celeriac, finely sliced
- 1 sprig of lovage
- 1-2 jars of TrueBrodo Beef or Roasted Beef Organic Bone Broth
- 100 g hulled pearl barley (soak overnight)
- 0.7 liters of water (for 2 glasses of TrueBrodo) or 1 liter of water (for 1 glass of TrueBrodo)
- Salt and pepper, as needed
- Optional: 1.5 dl full cream (whipped cream)
- 3 tbsp chives or parsley, finely chopped
Preparation:
- Prepare the barley: Soak the pearl barley in cold water overnight.
- Prepare the vegetables: Cut the leek into fine strips, slice the carrots and finely chop the celeriac leaves.
- Prepare the broth: Dissolve 1-2 jars of TrueBrodo Beef or Roasted Beef Bone Broth in 0.7 to 1 liter of water, depending on the desired intensity of the broth.
- Cook the barley: Drain the soaked pearl barley and add it to the boiling broth. Simmer the soup over low heat for about 30 minutes.
- Add vegetables: After 30 minutes, add the carrots, celeriac leaves, and lovage sprig to the soup. Simmer for another 20 minutes, until the barley is tender. Stir occasionally.
- Seasoning: Season with salt and pepper. Remove the lovage sprig after cooking.
- Optional: Add cream: For a creamier soup, stir in the heavy cream just before serving and heat the soup gently again, but do not let it boil.
- Add herbs: Stir the finely chopped chives or parsley into the soup before serving or use it as a garnish.
- Serving suggestion:
Serve the soup hot and garnish with fresh chives or parsley. This hearty soup is ideal for cold days and gets a special flavor from the lovage.
Bon appetit!