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Barley & sweetcorn soup
25 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 430
  • Fat about 27g
  • Carbohydrates about 30g
  • Protein about 13g
This is needed
This is needed for 4 people
  • 1 tbsp butter
  • 1 onions, finely chopped
  • 100 g leek, cut into strips
  • 100 g carrots, cut into cubes
  • 100 g celeriac, cut into cubes
  • 60 g hulled pearl barley
  • 1 tin corn kernels (approx. 280 g), rinsed, drained
  • 2.5 dl cream
  • 1 litre beef bouillon
  • 90 g Mostbröckli (beef sausage), cut into cubes
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Heat the butter in a pan. Sauté the onion, leek, carrots and celeriac for approx. 3 mins. Add the pearl barley and cook for approx. 5 mins.
Place half of the sweetcorn in a measuring cup, puree with the stock, pour into the pan, bring to the boil. Reduce the heat, cover and simmer over a low heat for approx. 45 mins., stirring occasionally. Pour in the cream, add the sausage and the remainder of the sweetcorn. Simmer (uncovered) for approx. 10 mins., season.