Soup for the servants' table, photo journal edition

It turns out I love the way cooked barley feels when I eat it. I can't post that sensation on my blog, so here's the visual version of a recent culinary adventure. This is a companion to my earlier post on trying out an old German recipe.

white turnip

greenish kohlrabi

garnet-red beet

brownish celery root

a little bit of onion

bright green leek--yummy!

young potatoes

cooking--with extra water for thinning

anachronistic serving suggestion

the last bowl. notice the color!