EN DE FR ES PT IT
Lighter Swiss Barley & Vegetable Soup (Gerstensuppe)
Recipe

Lighter Swiss Barley & Vegetable Soup (Gerstensuppe)

Starter • Switzerland

A practical, everyday Gerstensuppe-style starter made with pearl barley, vegetables and a little lean ham-style turkey for savory depth, finished with a touch of milk instead of cream.

Why smarter

Uses pearl barley and plenty of vegetables for a satisfying bowl, keeps richness in check by skipping cream and using a small amount of lean smoked turkey for flavor rather than lots of fatty meat.

Chef tip

Toast the dry pearl barley in the pot for 1–2 minutes before adding liquid—this boosts its nutty flavor and helps it hold its texture.

Soft line

A warm, Swiss classic made weeknight-friendly.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Canola oil 2.000 tsp canola oil
2 Onion, finely chopped 1.000 medium onion
3 Carrot, diced 1.000 medium carrot
4 Leek (white/light green), sliced 1.000 small leek wash well
5 Celery stalk, diced 1.000 stalk celery
6 Pearl barley, rinsed 120.000 g pearl barley
7 Low-salt vegetable broth 1000.000 ml vegetable broth or chicken broth
8 Bay leaf 1.000 leaf bay leaf
9 Fresh thyme 4.000 sprigs thyme or 1/2 tsp dried
10 Smoked turkey strips or diced smoked turkey (lean), optional but recommended 120.000 g smoked turkey adds traditional smoky note without heavy fat
11 Low-fat milk (1.5%) 150.000 ml low-fat milk or lactose-free
12 Flat-leaf parsley, chopped 2.000 tbsp parsley
13 Lemon juice 1.000 tsp lemon juice optional, to brighten
14 Black pepper black pepper to taste
15 Salt salt to taste (go easy if broth and turkey are salty)

Method

  1. Heat the canola oil in a medium pot over medium heat.
  2. Add onion, carrot, leek and celery with a pinch of salt. Cook 6–8 minutes, stirring, until softened but not browned.
  3. Add the rinsed pearl barley and stir for 1–2 minutes to lightly toast.
  4. Pour in the broth, then add bay leaf and thyme. Bring to a gentle boil.
  5. Reduce to a simmer and cook 25–30 minutes, stirring occasionally, until the barley is tender (add a splash of water if it thickens too much).
  6. Stir in the smoked turkey (if using) and simmer 3–5 minutes to warm through.
  7. Lower the heat and stir in the milk. Warm gently for 1–2 minutes—don’t boil.
  8. Remove bay leaf and thyme sprigs. Season with pepper and a little salt if needed, then stir in parsley and lemon juice (optional). Serve hot.