Grisons barley soup

Recipe from Davos Nani

Grisons barley soup

Probably the most famous soup of the Grisons is the Grisons Barley Soup, which is known far beyond the borders of the country. There are dozens of variations of this soup, and every valley in Graubünden has a different recipe. We have selected one of them for you.

Ingredients for about 4 persons:

1 tablespoon butter

1 onion, finely chopped

200 g leek, in fine strips

200 g carrots, in cubes

150 g celery, in cubes

50 g Bündnerfleisch, in cubes

80 g rolled barley

1 l meat broth

salt, as needed

pepper, as needed

2 dl full cream

3 tablespoons chives, finely chopped

Preparation:

Heat butter in a wide pan. Sauté onion and all ingredients up to and including Bündnerfleisch. Add rolled barley, steam briefly. Add stock, bring to a boil, reduce heat, cover and simmer at low heat for about 1 hour, season.

Add cream, let soup get hot, garnish with chives.

Makes: approx. 11/2 liters. Prepare soup approx. 1 day in advance, cool, cover and store in refrigerator.

E Guete !