Swiss Barley Soup Gerstensuppe Recipes

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GERSTENSUPPE [ BARLEY SOUP ]



Gerstensuppe [ Barley Soup ] image

Make and share this Gerstensuppe [ Barley Soup ] recipe from Food.com.

Provided by NoraMarie

Categories     Low Protein

Time 1h30m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

3 tablespoons butter or 3 tablespoons margarine
1/2 cup medium barley
1 celery, minced
1 medium onion, minced
1 tablespoon flour
6 cups chicken broth
salt & pepper
1/2 cup heavy cream

Steps:

  • Heat butter in heavy saucepan.
  • Sauté onions, celery, and barley in it.
  • Sprinkle with flour.
  • Gradually stir in hot broth. Season with salt and pepper.
  • Simmer, covered, for about 1 hour, stirring occasionally, until barley is very tender.
  • Remove from heat and add cream.

Nutrition Facts : Calories 225.4, Fat 14.9, SaturatedFat 8.7, Cholesterol 42.4, Sodium 819.4, Carbohydrate 15.8, Fiber 3, Sugar 1.8, Protein 7.6

SWISS BARLEY SOUP--GERSTENSUPPE



Swiss Barley Soup--Gerstensuppe image

This recipe comes from a Time Life World Cookbook, published in 1970. I searched for soups like this but didn't find any with the ham hock, leeks and cream all in one recipe. Cooking time includeds simmering time. Posted For ZWT.

Provided by Chef Jean

Categories     European

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 cup pearl barley
1 lb smoked ham hock
1 teaspoon salt
1/2 teaspoon black pepper, ground
2 1/2 quarts water, cold
1 cup leek, finely chopped, white and green parts
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped
1 baking potato, medium, peeled and finely chopped
1 cup heavy cream

Steps:

  • Combine barley, hocks, salt, pepper, water in large pot. Bring to a boil over high heat. Reduce heat, cover pot partially and simmer for 45 minutes.
  • Add the leeks, celery, onion and potato and simmer for 30 minutes or until barly and veggies are tender.
  • Remove and discard ham hocks. While stirring pour in cream and simmer to heat soup thoroughly.
  • Seaon to taste and serve.

Nutrition Facts : Calories 393.9, Fat 22.9, SaturatedFat 11.9, Cholesterol 123.8, Sodium 475.5, Carbohydrate 22.3, Fiber 3.7, Sugar 1.7, Protein 24.6

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GERSTENSUPPE RECIPE • 5 TIPS FOR COOKING SWISS BARLEY SOUP
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From swissfamilyfun.com
  • What is Rollgerste, aka barley? If you’re like me, I never thought once of barley until I wanted to make this soup. I can’t think of one meal in my entire life that included barley.
  • Do I have to chop up a bunch of vegetables? Almost all recipes I found start with the “holy trinity” of diced onion, celery and carrot. From there, I found a lot of variety.
  • Stock, broth, bouillon paste? Everyone in Switzerland uses bouillon paste and now I do too. Back in the U.S., I looked down on bouillon and always used canned chicken stock (is it healthier, tastier?
  • What kind of meat to use in Gerstesuppe? This soup comes from the Graubünden region of Switzerland and is properly called “Bündner Gerstensuppe.” Traditionally the soup includes “Bündnerfleisch”, which is an air-dried beef from this region.
  • Enjoying your soup. This soup can be eaten right away or refrigerated for up to a week. It tends to thicken over time with the barley starch. So you may need to dilute it a bit with water or broth when you reheat it.

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