👨‍🍳 作り方

1. 1

   Rinse the pearl barley under cold water and drain. If time permits, soak the barley overnight in cold water.

   💡 プロのコツ: Soaking can reduce cooking time and improve digestibility.
2. 2

   In a large pot or Dutch oven, heat the butter or olive oil over medium heat. Add the chopped onion and leek and sauté until softened, about 5-7 minutes.

   ⏱️ 5-7 minutes
3. 3

   Add the diced carrots, celeriac, and potatoes to the pot. If using bacon or ham, add it now. Cook for another 5 minutes, stirring occasionally.

   ⏱️ 5 minutes
4. 4

   Pour in the beef or vegetable broth, add the rinsed barley and the bay leaf. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the barley is tender.

   ⏱️ 1 hour+
5. 5

   Remove the bay leaf. Season the soup with salt and pepper to taste.

   💡 プロのコツ: Taste and adjust seasoning carefully, especially if using salty bacon or ham.
6. 6

   Ladle the soup into bowls and garnish with fresh parsley before serving.

   💡 プロのコツ: Serve with crusty bread for dipping.