Graubünden barley soup

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Ingredients

• 1 tbsp butter
• 1 onion
• 200 g leek
• 200 g carrots
• 150 g celeriac
• 50 g Bündnerfleisch (Graubünden air-dried meat)
• 80 g hulled pearl barley
• 1 bay leaf
• 1 litre meat bouillon
• salt and pepper to taste
• 2 dl full cream
• 3 tbsp chives

Steps

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.