Grisons barley soup

Prep time: 1 h
Yield: 4
Ingredients: 200.0 g Leek, in fine strips; 200.0 g Carrots, diced; 150.0 g Celeriac, diced; 80.0 g hulled pearl barley; 50.0 g Bündnerfleisch, diced; 1.0 Pcs. Onion; 1.0 Tbsp Butter; 3.0 Tbsp Chives, finely chopped; 10.0 dl Meat bouillon; 2.0 dl Full cream; 1.0 Pcs. Bay leaf; Salt; Pepper

Preparation: 1 hour

Difficulty: Simply

Main course

Starters

Ingredients

People

Ingredients

200 g

Leek, in fine strips

200 g

Carrots, diced

150 g

Celeriac, diced

80 g

hulled pearl barley

50 g

Bündnerfleisch, diced

1 Pcs.

Onion

1 Tbsp

Butter

3 Tbsp

Chives, finely chopped

10 dl

Meat bouillon

2 dl

Full cream

1 Pcs.

Bay leaf

Salt

Pepper

Preparation

1.
Heat the butter in a pan and sauté the onion, vegetables and Bündnerfleisch.
2.
Add the pearl barley and sauté briefly.
3.
Add the bay leaf, pour in the stock and bring to the boil.
4.
Reduce the heat, cover and simmer over a low heat for approx. 1 hr.
5.
Add the cream and season.
6.
Allow the soup to heat through and garnish with chives.

Ingredients

Ingredients

Preparation

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