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Recipe by Emporion
Barley and nettle soup is a tasty and nourishing first course, perfect for the colder days. Pearled barley is cooked together with nettle tips in a beef broth. The result is a soup with an intense flavor and a bright color, enriched by the crunch of toasted bread croutons.


Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.



Step 1 of 4: Bring the broth to a boil and add the barley and chopped nettles
Step 2 of 4: Cook covered over low heat for 30-40 minutes until the barley is cooked
Step 3 of 4: Season with salt and pepper and add the boiled meat cut into strips
Step 4 of 4: Fry the croutons in butter, arrange them in bowls and pour in the soup
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| Average values | Per serving78 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 336 kJ80 kcal | 433 kJ103 kcal |
| Fat | 0.48 g | 0.62 g |
| of which saturated fatty acids | 0.09 g | 0.11 g |
| Carbohydrates | 16.69 g | 21.54 g |
| of which sugars | 0.95 g | 1.22 g |
| Fibre | 1.74 g | 2.25 g |
| Protein | 2.51 g | 3.24 g |
In gray: not detectedDetected
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten and Milk and dairy products
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.



