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Barley & sweetcorn soup
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
Vegetables
- 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
Soup
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- 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
And that's how it's done
And that's how it's done
Vegetables
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.
Soup
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.
