“This stock-from-scratch-based soup is flavorful, warming and light at the same time. Keep in mind that the stock used is not salted. From Gastronomer Andreas Viestad.”
1hr 30mins

Ingredients Nutrition

  • 12 cup pearl barley
  • 3 12 cups chicken stock (or a combination) or 3 12 cups beef stock (or a combination)
  • salt
  • 23 cup carrot, peeled and cut into small dice (about 1 carrot)
  • 1 cup fennel, chopped, cored and cut into small dice (about 1 small bulb)
  • 12 cup celeriac (celery root) or 12 cup parsnip, peeled and cut into small dice
  • fresh parsley leaves, minced for garnish


  1. Soak the barley in cold water for 30 minutes to 1 hour; strain and discard water.
  2. Heat the stock in a medium saucepan over medium heat; taste and add salt as needed.
  3. Add the barley to the hot stock; mix well and cook for 30 minutes, stirring once or twice.
  4. Add the carrot, fennel and celeriac or parsnip; stir to combine, then cook for about 15 minutes, stirring occasionally, until the vegetables are tender.
  5. Season with salt to taste.
  6. Divide among individual bowls; serve with a sprinkle of parsley.

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