Gerstensuppe (Swiss Barley Soup)

Ingredients

• 1 cup Pearl barley
• 8 cups Vegetable broth
• 2 medium Carrots, diced
• 2 stalks Celery, diced
• 1 medium Leek, thinly sliced
• 2 medium Potatoes, diced
• about 113 g Smoked ham or bacon, diced (optional)
• 1 tsp Dried thyme
• 1 leaf Bay leaf
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Fresh parsley, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure the 1 cup of pearl barley and rinse it under cold running water until the water runs clear. Drain well.
2. 2Prepare your vegetables: dice the 2 medium carrots, dice the 2 stalks of celery, thinly slice the 1 medium leek, and dice the 2 medium potatoes. If using, dice the about 113 g of smoked ham or bacon.
3. 3In a large, heavy-bottomed pot or Dutch oven, combine the 8 cups of vegetable broth, the diced carrots, diced celery, sliced leek, diced potatoes, diced smoked ham or bacon (if using), the rinsed 1 cup of pearl barley, 1 tsp of dried thyme, and 1 bay leaf.
4. 4Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 60 to 75 minutes. Stir occasionally to prevent sticking. The soup is ready when the pearl barley is plump and tender, and the vegetables are easily pierced with a fork.
5. 5Carefully remove and discard the 1 bay leaf from the pot.
6. 6Season the soup with 1/2 tsp of salt and 1/4 tsp of black pepper. Stir well to combine.
7. 7Stir in the 2 tbsp of fresh parsley just before serving.

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