Graubünden Barley Soup
by Tavolino
A hearty, traditional Swiss classic that is especially warming after a day outdoors. This creamy soup combines pearl barley, crisp vegetables, and savory meat into a filling meal.
Ingredients
- Onion 1
- Garlic clove 1
- Butter for sautéing
- Bacon, Bündnerfleisch, or raw ham trimmings 300 g
- Diced ham 100 g
- Leek 0.5
- Celeriac 1 piece
- Carrot 1-2
- Potatoes 2
- Savoy cabbage 50-80 g
- Bay leaves 2
- Barley 150 g
- Flour 2 tbsp
- Vegetable broth 1.5 l
- Cream 2 dl
- Salt to taste
- Pepper to taste
- Flat-leaf parsley 2 tbsp
Preparation
- 1
Finely chop the onion and press the garlic clove.
- 2
Cut the leek, celeriac, carrot, potatoes, and savoy cabbage into small cubes or pieces.
- 3
Sauté the onion and garlic in a pot with butter until translucent.
- 4
Add the diced meat and the diced ham and fry briefly.
- 5
Add the prepared vegetables and bay leaves to the pot and sauté briefly.
- 6
Stir in the barley and flour and sauté briefly as well.
- 7
Deglaze with the vegetable broth and bring to a boil while stirring.
- 8
Let the soup simmer over low heat for about 60 minutes, stirring frequently.
- 9
Stir in the cream and let the soup thicken.
- 10
Season to taste with salt and pepper.
- 11
Stir in the finely chopped parsley.
- 12
Ladle the soup into bowls and serve hot.