Barley Soup
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 35 min.
Preparation
Calories:
779
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 779 cal. | (37 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 47.2 μg | (79 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 866 mg | (22 %) | ||
| Calcium | 350 mg | (35 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 36 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 40 grams streaky Bacon
- 50 grams Bresaola (in slices)
- 1 onion
- 1 small carrot
- 1 sm stalk Leeks
- 1 pc Celery root (50 grams)
- 2 Tbsps butter
- 100 grams Pearl barley
- 2 tsps Pastry flour
- 1 ½ liters rich Beef broth (instant or homemade)
- 1 bay leaf
- 1 cloves
- 500 grams Whipped cream
- 500 milliliters milk
- salt
- freshly ground peppers
- 2 Tbsps scallions
Preparation steps
1.
Cut the bacon and bresaola into small cubes. Trim vegetables. Finely chop the onion and cut the remaining vegetables into very small cubes.
2.
Heat butter in a saucepan, add bacon and bresaola cubes and sauté briefly. Add the vegetables and cook until slightly softened. Add barley and sauté briefly, stirring occasionally. Dust with flour. Add broth, bay leaf and clove. Bring to a boil and simmer until the barley is tender, approximately 1-1 1/4 hours.
3.
Stir in cream and milk, return to a vigorous boil and season with salt and pepper. Serve sprinkled with chopped chives.
