Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 yellow onion (medium onion, peeled and finely chopped)
- 1 leek (large leek, washed and finely chopped, white part only)
- 3 carrots (medium carrots, peeled and finely diced)
- 3 stalks celery (finely diced, including leaves)
- 1 bay leaf
- 5 ounces bacon (smoked, diced)
- 8 cups chicken stock (or vegetable stock)
- 3/4 cup pearl barley (dry)
- 2 potatoes (medium russet potatoes, peeled and diced)
- Salt and pepper, to taste
- 1 cup cream
- Fresh parsley, chopped (for garnish)
How to Make
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Step 1: Heat butter and olive oil in a soup kettle over medium-high heat.
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Step 2: Add onion and leek and cook until they begin to soften, about 10 minutes.
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Step 3: Add the carrots, celery, bay leaf and bacon and lower heat to medium. Cook for 10 minutes, stirring occasionally.
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Step 4: Add stock, barley and potatoes. Simmer for 1 hour.
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Step 5: Add salt and pepper to taste. Stir in cream and bring back to heat, without boiling.
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Step 6: Ladle into bowls and garnish with parsley.
We hope you enjoy this recipe!
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