Barley Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 509 cal. | (24 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 22 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 514 mg | (13 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
