Barley soup with Frankfurter sausages

Name: Barley soup with Frankfurter sausages
Prep time: 20 min
Total time: 65 min
Yield: 4
Cuisine: Swiss cuisine
Ingredients: 1 tbsp butter; 1 dl single cream; 200 g leek; 150 g celeriac; 2 carrots; ½ bunch chives; 8 frankfurter sausages; 100 g hulled pearl barley; 1 litre meat bouillon; salt and pepper to taste

winter Swiss cuisine winter

Total: 1 hr 5 min. | Active: 20 min.

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Ingredients

for 4 person

Vegetables
200 g	leek
150 g	celeriac
2	carrots
1 tbsp	butter
100 g	hulled pearl barley

Stock
1 litre	meat bouillon
	salt and pepper to taste

Frankfurters
8	frankfurter sausages
1 dl	single cream
½ bunch	chives

How it's done

Vegetables

Thinly slice the leek, dice the celeriac and carrots. Heat the butter in a pan, sauté the vegetables for approx. 3 mins., add the barley, cook briefly.

Stock

Pour in the stock, bring to the boil, cover and simmer over a low heat for approx. 45 mins., season.

Frankfurters

Cut the frankfurters diagonally into pieces, add to the soup along with the single cream, heat gently. Plate up the soup and garnish with the finely chopped chives.

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