Graubünden barley soup
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 1 tbspbutter
- 1onion
- 200 gleek
- 200 gcarrots
- 150 gceleriac
- 50 gBündnerfleisch (Graubünden air-dried meat)
- 80 ghulled pearl barley
- 1bay leaf
- 1 litremeat bouillon
- salt and pepper to taste
- 2 dlfull cream
- 3 tbspchives
Instructions
Step 1
Heat the butter in a pan, sauté the onion, vegetables and air-dried meat. Add the pearl barley and cook briefly. Add the bay leaf, pour in the stock, bring to the boil, reduce the heat, cover and simmer over a low heat for approx. 1 hr., season. Pour in the cream, heat the soup again gently, garnish with chives.