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Barley soup

Category:	Lunch
Sub-Category:	Soups
Difficulty/Costs:	normal/manageable
Number of people:	12
Ingredients:	600 g pearl barley 3 leeks (Allium) 1 large celeriac 6 medium potatoes 6 carrots 6 cloves garlic some parsley 3 medium onions 6 l. Broth 3 bay leaves 300g streaky bacon Olive oil Salt Pepper

Preparation:

Peel the potatoes, cut into small cubes, place into a bowl and set it aside. Peel the onions and garlic and chop finely. Wash, clean and cut the leek into thin slices. Cut the celery into small cubes. Peel and cut the carrots into thin slices. Set it all aside until further use. Cut the bacon into small cubes and fry in oil. Add the vegetables and sauté. Then add the broth. Add barley and bay leaves. Bring the soup to the boil, then cook at a lower temperature for 1 hour. Wen that is done remove the bay leaves from the soup season with salt and pepper. Remove the bacon from the pot before serving. It is important that the bacon is not cut too small. Add the parsley on each plate just before serving the soup. If you like, you can add sausages to the soup.