Barley soup with cream
4 servings
45 minutes
Barley soup with cream is a cozy dish of European cuisine that combines the rich flavor of barley with the tenderness of cream. The origins of this dish trace back to rural cooking traditions where nutritious and hearty soups were valued. Barley, with its slightly nutty taste, absorbs the aromas of vegetables and white wine well, creating a layered and rich bouquet. Cream adds softness and harmony while chives provide fresh, spicy notes. This soup is especially good in cooler weather, warming and satisfying. Its thick consistency makes it a complete meal, while its refined flavor nuances make it an ideal choice for gourmets who appreciate simplicity and depth of taste.
1
Heat the butter in a high pot over medium heat. Peel the onion, chop it finely, and lightly sauté it in the butter. Add the grain and simmer for 2-3 minutes.
- Melted butter: 1 tablespoon
- Onion: 1 head
- Pearl barley: 100 g
2
Heat the vegetable broth, add pearl barley, and cook covered for 20 minutes on low heat.
- Vegetable broth: 1.5 l
3
Clean the green onion, cut it lengthwise, and rinse. Clean the celery and thoroughly wash the carrot. Cut the vegetables into very small cubes. Add white wine (or lemon juice) and vegetables to the broth. Cook for another 15-20 minutes until the grains are soft. The soup should be very thick.
- Leek: 1 stem
- Celery root: 50 g
- Young carrots: 50 g
- Dry white wine: 3 tablespoons
4
Mix in fresh cream, season with salt and pepper, and bring to a boil slowly once more. Pour into plates and sprinkle with chives.
- Crème fraiche: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Chives: 3 tablespoons