Old-Fashioned Pearl Barley Soup
Cooking Time
Prep Time
Difficulty
Cuisine
As part of “The Ice Banquets” collection, the Old-Fashioned Pearl Barley Soup is a dish that reflects the essence of Scandinavian cuisine: simple, nourishing, and heartwarming. Ideal for cold months, this soup combines the richness of root vegetables with pearl barley for a complete and comforting meal.
This soup brings to mind the Nordic landscapes and Scandinavian culinary traditions, where the use of whole grains like barley and hearty vegetables is common. It captures the spirit of a lifestyle in harmony with nature, offering a dish that warms both body and soul during the long winter nights.
The preparation of this soup is quite straightforward, with one preliminary requirement: the pearl barley needs to be soaked overnight or for a few hours before cooking. This soaking reduces the cooking time and ensures a tender texture of the barley. The next day, start by sautéing the onion, then add the vegetables and drained barley, and let everything simmer in a broth flavored with thyme and bay leaves.
The Old-Fashioned Pearl Barley Soup is a perfect choice for those seeking a healthy and satisfying dish, especially during the winter months. Served alone or as part of a more elaborate meal, it embodies the simplicity and authenticity of Northern cuisine.
Old-Fashioned Pearl Barley Soup
Ingredients
- 150 g of pearl barley
- 1 onion chopped
- 2 carrots diced
- 2 parsnips diced
- 2 stalks of celery diced
- 1.5 liters of vegetable broth
- 2 bay leaves
- Fresh thyme
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Soak the pearl barley in water for several hours or overnight.
- In a large pot, heat a bit of olive oil and sauté the onion until it becomes translucent.
- Add the carrots, parsnips, and celery. Cook for a few minutes.
- Add the drained barley, vegetable broth, bay leaves, and thyme. Bring to a boil, then reduce the heat and let simmer for about 30 minutes, or until the barley is tender.
- Season with salt and pepper to taste.
A recipe proposed by Maison Marmite
