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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat butter and olive oil in a soup kettle over medium-high heat. | 2. Add onion and leek and cook until they begin to soften, about 10 minutes. | 3. Add the carrots, celery, bay leaf and bacon and lower heat to medium. Cook for 10 minutes, stirring occasionally. | 4. Add stock, barley and potatoes. Simmer for 1 hour. | 5. Add salt and pepper to taste. Stir in cream and bring back to heat, without boiling. | 6. Ladle into bowls and garnish with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		peeled chopped	44.0	10.274000000000001	1.21	0.11
leek	1		washed chopped	-	-	-	-
carrot	3		peeled diced	75.03	17.5314	1.7019	0.4392
celery	3	stalks	diced	30.72	5.7024	1.3248	0.3264
bay leaf	1			-	-	-	-
bacon	5	ounces	smoked diced	320.3493	2.679	22.5945	23.9978
chicken stock	8	cups		691.2	67.77600000000001	48.38399999999999	23.04
pearl barley	3/4	cup		528.0	116.58	14.865	1.74
russet potato	2		peeled diced	-	-	-	-
salt pepper				-	-	-	-
cream	1	cup		792.0	15.96	8.712	83.23200000000001
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.