Barley Soup

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Barley Soup
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 10 h. 35 min.
Ready in
Calories:
509
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie509 cal.(24 %)
Protein8 g(8 %)
Fat36 g(31 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.3 μg(2 %)
Vitamin E4 mg(33 %)
Vitamin K22 μg(37 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.7 mg(31 %)
Vitamin B₆0.3 mg(21 %)
Folate63 μg(21 %)
Pantothenic acid0.5 mg(8 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C16 mg(17 %)
Potassium514 mg(13 %)
Calcium98 mg(10 %)
Magnesium48 mg(16 %)
Iron1.9 mg(13 %)
Iodine7 μg(4 %)
Zinc1.4 mg(18 %)
Saturated fatty acids15.3 g
Uric acid85 mg
Cholesterol36 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
100 grams Bacon (with rind)
1 onion
1 carrot
½ stalk Leeks
1 large Parsnip
2 Tbsps vegetable oil
150 grams Pearl barley
2 tsps Pastry flour
½ l Beef broth
¾ l Vegetable broth
2 bay leaves
100 milliliters Whipped cream
salt
peppers
2 Tbsps scallions
How healthy are the main ingredients?
LeekWhipped creamonioncarrotParsnipsalt

Preparation steps

1.

Cut the rind from the bacon, cut the bacon into very small cubes, put the rind aside. Peel the onion, carrots and parsnip. Remove the outer layer from leek, halve lengthwise and rinse thoroughly, shake dry. Cut all into very small cubes.

2.

Heat the oil in a large saucepan and cook the bacon and barley with the vegetables until translucent, stirring. Sprinkle everything swith flour, stir and pour in the two broths (total 1 liter, approximately 1 quart). Bring to a boil and add the bay leaves and bacon rind.

3.

Simmer covered at low-medium heat for about 1 hour, stirring occasionally, and possibly adding a little broth. Remove the rind and bay leaves, stir in the cream, season with salt and pepper. To serve, pour the soup into plates and garnish with chives.