Barley and Root Vegetable Soup 2.000

Mette Randem for The Washington Post

Gastronomer Oct 28, 2009

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.

Servings: 2
  • 1/2 cup whole barley
  • 3 1/2 cups Simple Meat Stock (see related recipe)
  • Salt
  • 1 carrot, peeled and cut into small dice (2/3 cup)
  • 1 small bulb fennel, chopped, cored and cut into small dice (1 cup)
  • 1/2 medium celeriac (celery root) or 1 medium parsnip, peeled and cut into small dice (1/2 cup)
  • Flat-leaf parsley leaves, minced, for garnish

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Soak the barley in cold water for 30 minutes to 1 hour. Strain through a fine-mesh strainer, discarding the water.

Heat the stock in a medium saucepan over medium heat. Taste and add salt as needed.

Add the soaked, strained barley to the hot stock; mix well and cook for 30 minutes, stirring once or twice, then add the carrot, fennel and celeriac or parsnip; stir to combine, then cook for about 15 minutes, stirring occasionally, until the vegetables are tender. Season with salt to taste.

Divide among individual bowls; serve with a sprinkle of parsley.

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Recipe Source

From Gastronomer Andreas Viestad.

Tested by Mike Cutler.

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