Ingredients
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2 tablespoons unsalted butter
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2 tablespoons olive oil
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1 medium onion, peeled and finely chopped
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3 medium carrots, peeled and finely diced
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3 stalks celery, finely diced (including leaves)
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1 bay leaf
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5 ounces smoked bacon, diced
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8 cups chicken stock (or vegetable stock)
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3/4 cup pearl barley
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2 medium russet potatoes, peeled and diced
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salt and pepper, to taste
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1 cup cream
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fresh parsley, chopped (for garnish)
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1 large leek, washed and finely chopped (white part only)
Instructions
- Heat butter and olive oil in a soup kettle over medium-high heat.
- Add onion and leek and cook until they begin to soften, about 10 minutes.
- Add the carrots, celery, bay leaf and bacon and lower heat to medium. Cook for 10 minutes, stirring occasionally.
- Add stock, barley and potatoes. Simmer for 1 hour.
- Add salt and pepper to taste. Stir in cream and bring back to heat, without boiling.
- Ladle into bowls and garnish with parsley.