Barley Soup (Graupensuppe)

Ingredients

• 150g pearl barley, rinsed
• 2 tbsp sunflower oil
• 150g smoked bacon or ham hock meat, diced
• 1 large onion, chopped
• 2 carrots, diced
• 1 leek, sliced
• 1 celeriac or 2 celery sticks, diced
• 1.5 litres beef or ham stock
• 2 bay leaves
• 1 tsp dried marjoram
• 2 potatoes, diced
• Salt and black pepper to taste
• Chopped fresh flat-leaf parsley, to serve

Method

1. Heat the oil in a large pan and fry the bacon for 4 minutes. Add the onion, carrots, leek and celeriac and cook for 8 minutes.

2. Add the barley, stock, bay leaves and marjoram. Bring to the boil, then simmer for 40 minutes.

3. Add the potatoes and simmer for 20 to 25 minutes until the barley and potatoes are tender.

4. Remove the bay leaves, season to taste and serve with parsley.