Pearl Barley Stew with Potatoes
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 scallions
- 300 grams potatoes
- 1 carrot
- 1 Kohlrabi
- 1 small Fennel
- 2 Tbsps butter
- 1 l Vegetable broth
- 150 grams Pearl barley
- 1 bay leaf
- 2 Juniper berries
- 3 allspice
- 100 milliliters Whipped cream
- salt
- peppers
Preparation steps
1.
Rinse, trim and cut scallions into rings. Peel potatoes, carrots and kohlrabi and cut into about 1.5 cm (approximately 1/2 inch) cubes. Rinse the fennel, trim, pluck off the green, finely chop and set aside. Cut the fennel bulb into cubes. Saute the vegetables until light brown in a large pan in hot butter. Add the barley and about 800 ml (approximately 3 1/4 cup) of vegetable broth.
2.
Add the bay leaf. Pour into a spice bag the juniper and allspice. Simmer about 20 minutes and maybe even pour in more broth. Finally, add the cream and season the soup with salt and pepper. Remove the spices and serve in a soup bowl sprinkled with fennel leaves. Serve as desired with a baguette.
