Buendner Gerstensuppe (Swiss Barley Soup)
A thick Alpine soup of pearl barley, root vegetables and smoked bacon, finished with a swirl of cream.
- Time1 hr 20
- LevelEasy
- Costabout £1.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 470kcal
- 29.4gcarbs
- 11.8gof which sugars
- 36.9gfat
- 13.5gsaturates
- 7.2gprotein
- 5.7gfibre
- 3.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the barley under cold water and drain.
- 2
Heat the oil in a large pan and fry the bacon for 5 minutes, until the fat runs. Add the onion, leek, carrots and celeriac and cook for 8 minutes.
13 min - 3
Stir in the barley, stock and bay leaves. Bring to the boil, then cover and simmer for 35 minutes.
35 min - 4
Add the potatoes and cook for 15 minutes more, until the barley is tender and the soup is thick.
15 min - 5
Remove the bay leaves. Stir in the cream and warm through for 2 minutes. Season with black pepper and salt only if needed, as the bacon is salty.
- 6
Ladle into bowls and scatter over the parsley.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
