Warming Barley and Root Vegetable Soup with Marjoram

A filling soup of pearl barley and root vegetables, seasoned with marjoram and finished with mountain cheese. Just the thing for cold winter days.

By yumbelo · 4 servings · 55 minutes

Ingredients

• 150 g pearl barley
• 3 pc carrots
• 2 pc parsnips
• 150 g celeriac
• 400 g floury potatoes
• 1 pc stalk leek
• 1 pc onion
• 2 tbsp butter
• 1 pc bay leaf
• 1.5 l water
• 1 tsp dried marjoram
• 100 ml cream
• 60 g mountain cheese, grated
• 1 bunch bunch parsley
• salt
• pepper

Method

1. Peel the onion and dice finely. Peel the carrots, parsnips and celeriac and cut into small cubes. Peel the potatoes and dice them as well. Trim the leek, halve lengthwise, wash and slice into thin rings.
2. Heat the butter in a large pot and sweat the onion over medium heat until translucent.
3. Add the prepared root vegetables, potatoes and bay leaf and let them sweat briefly.
4. Stir in the pearl barley, pour in the water and bring to a boil. Then simmer over low heat for about 30 minutes, until the barley and vegetables are tender.
5. Add the leek and cook for another 5 minutes. Remove the bay leaf.
6. Season the soup with salt, pepper and marjoram. Stir in the cream and heat briefly without letting the soup boil.
7. Wash the parsley, shake dry and finely chop. Ladle the soup into bowls, sprinkle with mountain cheese and parsley, and serve hot.