Graubünden Barley Soup with Frankfurters

Name: Graubünden Barley Soup with Frankfurters
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 20 g Butter; 150 g Pearl barley; 1 bunch Fresh parsley; 200 g Frankfurters; 1.5 l Vegetable stock; 200 g Carrots; 150 g Celery; 100 ml Creamed Spinach, frozen; 150 g Leeks; 1 pcs Onion

55 min

4 porzioni

Medio

Graubünden Barley Soup with Frankfurters

A classic, hearty Swiss barley soup from the Graubünden region, enriched with finely chopped vegetables and succulent frankfurters, perfect for warming up on chilly days.

Passaggi

Rinse the pearl barley under cold water. Peel and finely chop the onion. Peel and dice the carrots, leek, and celery root into small pieces. Finely chop about half of the fresh parsley for garnish later.

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the diced carrots, leek, and celery root, and cook for another 5 minutes, stirring occasionally. Stir in the rinsed pearl barley.

Pour in the vegetable broth. Bring the soup to a boil, then reduce the heat, cover, and let it simmer for about 30 minutes, or until the pearl barley is tender.

While the soup is simmering, slice the frankfurters into thin rounds. Once the barley is tender, add the sliced frankfurters and the cream to the soup. Heat through for about 5 minutes, ensuring the frankfurters are warm.

Season the soup with salt and pepper to taste. Ladle into bowls and garnish with the remaining fresh parsley.