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 !