Monastery Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g leeks
- 150 g carrot (s)
- 2 onions)
- 2 cloves garlic
- 200 g celery
- 300 g barley (rolled barley)
- 300 g bacon (belly meat, smoked meat), diced
- 2 potato (s)
- 2 cubes broth
- 2 tablespoon marjoram
- 1 tablespoon parsley
- 2 tablespoon lovage (nut stick)
- salt
- pepper
- water
Print Recipe
Pin Recipe Instructions
- Wash the leek and clean the carrots, cut both into slices. Peel and chop onions and garlic. Peel and dice the celery. Lightly fry everything in a saucepan. Pour on enough water to cover the ingredients. Add the two stock cubes and simmer gently until the vegetables are soft.
- In the meantime, cook the rolled barley and smoked meat separately. Peel and dice the potatoes. Add to the rolled barley and smoked meat in the pot and cook until soft.
- Season the vegetables with marjoram, parsley, lovage / nut stick, salt and pepper. Now add barley, smoked meat and potatoes and mix in. Let everything simmer gently. Serve hot.
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