Marie's Barley Soup

Sept. 20, 2024

Today, we would like to share a special recipe from our family kitchen with you. The barley soup by Marie Ryffé-Held, which comes from my grandmother 1899-1990, brings traditional craftsmanship and a comforting sense of warmth to your home.

Ingredients:

200 g leek, finely sliced
200 g carrots, sliced
100 g celery leaves, finely sliced
1 sprig lovage
1-2 jars TrueBrodo Beef or Roasted Beef Organic Bone Broth
100 g peeled pearl barley (soaked overnight)
0.7 liters of water (for 2 jars of TrueBrodo) or 1 liter of water (for 1 jar of TrueBrodo)
Salt and pepper, to taste
Optional: 1.5 dl heavy cream (whipping cream)
3 tbsp chives or parsley, finely chopped

Preparation:

Prepare the barley: Soak the pearl barley in cold water overnight.

Prepare the vegetables: Finely slice the leek, cut the carrots into slices, and finely chop the celery leaves.

Prepare the broth: Dissolve 1-2 jars of TrueBrodo Beef or Roasted Beef Bone Broth in 0.7 to 1 liter of water, depending on the desired strength of the broth.

Cook the barley: Drain the soaked pearl barley and add it to the boiling broth. Let the soup simmer on low heat for about 30 minutes.

Add the vegetables: After 30 minutes, add the carrots, celery leaves, and the sprig of lovage to the soup. Let it simmer for another 20 minutes until the barley is tender. Stir occasionally.

Season: Season with salt and pepper to taste. Remove the sprig of lovage after cooking.

Optional: Add cream: For a creamier soup, stir in the heavy cream just before serving and gently heat the soup again, but do not let it boil.

Add herbs: Stir in the finely chopped chives or parsley before serving or use them as a garnish.