80g pearl barley, 2L vegetable stock, 250g smoked pork, 1 bouquet garni (1 bay leaf, 10 crushed peppercorns, 1 sprig of thyme, a pinch of caraway seeds), 100g onion, 60g each of carrot, leek & celery, 400g floury potatoes, salt, pepper, nutmeg, garlic, a bunch of chives, a lovage leaf
Thoroughly rinse the pearl barley. Lightly sauté the finely chopped onion in butter, add the barley and the stock. Drop in the bouquet garni and boil until the barley is relatively tender. Add finely diced vegetables and potatoes and continue to cook until the vegetables are tender (approx. 15-20 minutes). Cube the smoked pork and add to the soup. Season with salt, nutmeg and garlic and garnish with the fresh herbs.