Graupensuppe (German Barley Soup)

Name: Graupensuppe (German Barley Soup)
Ingredients: 4 tbsp. unsalted butter; 1 medium yellow onion, finely chopped; 1 cup pearl barley (available from Organic Wholesale Club); 8 cups vegetable stock; ½ cup finely chopped peeled russet potato; ½ cup finely chopped carrot; ½ cup finely chopped celery root; ½ cup finely chopped leek; 1 tsp. dried marjoram; 2 German sausages, like bockwurst or bratwurst (available from Koenemann Sausage Co.); 1 2-oz. piece bacon; Freshly grated nutmeg, to taste; Kosher salt and freshly ground black pepper, to taste; 1/3 cup thinly sliced flat-leaf parsley leaves

Graupensuppe (German Barley Soup) was pinched from <a href="http://www.saveur.com/article/Recipes/Graupensuppe-German-Barley-Soup" target="_blank">www.saveur.com.</a>

"Klaus Weiler, the chef at Weinhaus Weiler in Oberwesel, Germany, shared the recipe for this classic barley soup. Garnished with sausage, it's substantial enough to make a meal in itself. This recipe first appeared in our November 2011 issue along with Beth Kracklauer's story The Art of Soup...."

INGREDIENTS

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4 tbsp. unsalted butter

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1 medium yellow onion, finely chopped

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1 cup pearl barley (available from Organic Wholesale Club)

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8 cups vegetable stock

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½ cup finely chopped peeled russet potato

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½ cup finely chopped carrot

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½ cup finely chopped celery root

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½ cup finely chopped leek

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1 tsp. dried marjoram

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2 German sausages, like bockwurst or bratwurst (available from Koenemann Sausage Co.)

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1 2-oz. piece bacon

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Freshly grated nutmeg, to taste

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Kosher salt and freshly ground black pepper, to taste

•

1/3 cup thinly sliced flat-leaf parsley leaves

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