Fall is here, the weather has cooled, sweaters abound and boots are being worn! Fall means the kids are back to school and the grand parents are headed south to warmer weather. Everyone is busy running kids to soccer, ballet and football...life is busy! I always cook up a big pot of this delicious barley soup when the weather starts to turn. It's does bring back memories of my childhood, Mom would make a version of barley soup– a sustaining dish full of vegetables and cured meat, that’s actually more of a meal than a soup, and perfect for this time of year. This Swiss soup that can be dinner with a thick piece of crusty bread!
1 c. finely chopped onion
6 ounces pancetta, chopped
6 c. beef broth
1/2 c. barley
3/4 c. diced carrots
1/2 diced celery
1/2 c. diced turnip
1 c. sour cream
2 egg yolks
salt and pepper to taste
1/4 c snipped chives
In a large saucepan, heat the butter and cook the onion and pancetta for about 5 minutes, stirring often.
Add the broth and bring to a boil, then add the barley.
Cook partially covered for about an hour over low heat, stirring once in a while.
Add the diced vegetables and cook for another 30 minutes.
Combine the sour cream and egg yolks. When barley and vegetables are tender, remove from heat and stir in the egg mixture. Season to taste and fold in the chives.
Garnish with chives and serve!