Graubünden barley soup

Total time: 1hr 30m
Preparation Time: 90m

For 4 people

Nutritional Information

Contains 347 Kcal, 11g Protein, 23g Carbohydrates, 22g Fat


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

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  • 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.

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