Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 80 g onions, quartered
- 60 g carrot, peeled, cut in pieces (3 cm)
- 100 g leek, cut in pieces (3 cm)
- 100 g celeriac, peeled, cut in pieces (3 cm)
- 100 g Bündnerfleisch, cut in strips (2 cm) (see tip)
- 30 g unsalted butter, diced
- 80 g pearl barley
- 900 g water
-
2
heaped tsp vegetable stock paste, homemade
or 2 vegetable stock cubes (for 0.5 l each), crumbled - 100 g whipping cream
- 1 pinch fine sea salt, or to taste
- 1 pinch ground black pepper, or to taste
- ½ bunch fresh flat-leaf parsley (approx. 10 g), leaves only, finely chopped
- Nutrition
- per 1 portion
- Calories
- 1196.8 kJ / 286.1 kcal
- Protein
- 9.8 g
- Carbohydrates
- 25.1 g
- Fat
- 17.3 g
- Saturated Fat
- 10.3 g
- Fibre
- 5.4 g
- Sodium
- 116.4 mg
In Collections
Alternative recipes
Show allSweet Potato and Courgette Soup
25 min
Onion Soup
1h
Broccoli and stilton soup
30 min
Tomato, Lentil and Thyme Soup
40 min
Curried Parsnip Soup
30 min
Chorizo, Potato and Cabbage Soup
35 min
Creamy Pea Soup
40 min
Almond Cauliflower Cream Soup with Herb Oil and Crispy Flatbread
45 min
Spinach, Orange and Carrot Soup
25 min
Broccoli Cream Soup with Croutons
1h
Curried Carrot And Ginger Soup
50 min
Mulligatawny Soup
35 min