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Barley Soup from Coop@Home

Recently I was invited to have lunch with some Swiss friends. They told me we were having an “everyday” favorite – Barley soup with homemade bread. If someone says the words Homemade Bread I can’t help but salivate – it is my “can’t-live-without” food group. So even though I wasn’t terribly enthusiastic about Barley soup, I know this much is true: food always taste better when you don’t have to cook it. So far this does not sound like an endorsement for a Barley Soup recipe, does it? I’ll cut to the chase – Barley soup is delicious! I went searching my handy Coop@home recipe collection, as I was sure to find a version of this Swiss staple. The version I am featuring today was slightly different from the one my friend made, it is creamy, but I loved them both and could not believe how easy it is to make.

First you can find the recipe here . Since launching the new website this summer, Coop has made it easier than ever to shop conveniently from home. From this link you will see the recipe with ingredients and can click a link to view the products just below the recipe. There are options to save the items to a list or add them immediately to your cart. It couldn’t be easier.

This recipe is perfect for a busy make ahead lunch or dinner.

1. First step is to wash and chop leeks thinly sliced , carrots and celery chopped

2. Add a tablespoon of butter to a heated pan and saute the veggies for about 3 minutes. Add the barley and briefly cook it all together.

DID YOU KNOW: Barley has a nut-like flavour and an appealing chewy, pasta-like consistency. Although barley may not be as popular as other whole grains like oats, wheat, or even grain-of-the-moment quinoa, barley has some impressive health benefits. A very high fiver content, vitamins and minerals, antioxidants, heart health and diabetes protection are just some of the barley nutrition benefits that make it one of the best whole grain choices.

3. Add stock, and bring mixture to a boil, then turn down the heat and simmer low for about 45 minutes.*

4. Cut the sausage** diagonally, add with the cream to the soup mixture until it is heated gently.

5. Ladle into bowls and garnish with finely chop the chives.

*Slow Cooker adaptation: I followed the directions and rather than simmering on low heat for 45 minutes I poured everything (except sausage and cream) into the crock pot and cooked it on high for 3 hours.

** My friend served her barley soup with a thick slice of ham.

If you find the bread in Switzerland as delicious as I do, save yourself some time and pick up a loaf of delicious butterzopf from Coop. Bon Appetit!

holleethornton@yahoo.com

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