For 4 people:
80 g pearl barley soaked in cold water the day before
150 g of bacon
4 thin slices of bacon
1/4 celery bulb
1/5 l of broth (water + cubes or homemade)
1 tbsp of flour
2 tbsp of sour cream
Prepare the broth by heating it.
Drain the barley that has swelled overnight in cold water. Peel and roughly chop the onion.
Peel the carrots and celery and cut them into large and long sticks.
In a large saucepan or casserole, brown the bacon for 2 minutes over medium heat.
Add the barley and brown for 3 minutes while stirring.
Pour in half of the broth and add the carrots, celery and onions. Stir 5 minutes and pour in the rest of the broth. Season with salt and pepper and bring it to a boil. Lowe the heat and cover. Let it simmer gently for 1 hour 30 minutes.
Peel the potatoes, dice them and add them to the broth. Continue cooking, covered, for 30 more minutes.
In a bowl, mix the sour cream, flour and nutmeg.
In a dry pan over high heat, grill the bacon slices.
When the soup is cooked for 2 hours, add the contents of the bowl, heat for 2 minutes while stirring without letting it boil, and remove from the heat. Divide the soup between the plates and top each with a slice of crispy bacon.