Description
Excellent soup with a very rich taste.
Ingredients
-
Olive oil
2 tsp
-
Leeks
1 piece
-
Garlic
2 tooth
-
Bacon
4 piece
-
The Apium graveolens Dulce
1 piece
-
Carrots
1 piece
-
Rutabaga
1 piece
-
Pearl barley
0.333 cup
-
Tomato
400 g
-
Broth
6 cup
-
Zucchini
1 piece
-
Potatoes
1 piece
-
Basil
1 Tbsp
Cooking
Heat the oil in a large saucepan over medium heat. Add the leeks and garlic. Cook, stirring, for 2-3 minutes until the leeks are soft.
Add bacon, celery, carrots and turnips (I substituted kohlrabi). Cook, stirring, for 5 minutes, until bacon is browned.
Add barley, tomatoes and stock. Bring to a boil. Reduce heat and cook for 40 minutes until cooked barley.
Add zucchini and potatoes. Cook for 20 minutes until they are ready.
If you are using dry Basil, add it 5 minutes prior to readiness of soup if fresh, then at the very end.
Bon appetit!
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