Grisons Barley Soup

eb583824 734c 4c16 99cf 75fc8ceba9b4

The Ingredients:

  • 80 g Organic Red Onion, cut into halves
  • 60 g Organic Carrot, cut into pieces (3 cm)
  • 100 g Organic Leek, white part only, cut into pieces (3 cm)
  • 100 g celeriac, peeled and cut into pieces (3 cm)
  • 100 g Swiss air-dried beef “Bündnerfleisch”, or dried cured ham of choice, cut into strips (2 cm)
  • 30 g unsalted butter
  • 80 g Organic Pearl Barley
  • 900 g water
  • 2 tsp Vegetable stock paste (see Tip)
  • 100 g pouring (whipping) cream
  • 1 pinch Simply Natural French Sea Salt (Fine), to taste
  • 1 pinch ground Organic Black Pepper, to taste
  • ½ bunch fresh Organic Flat Parsley, leaves only, finely chopped, to garnish

Methods

  1. Place onions, carrot, leek, celeriac and Bündnerfleisch in mixing bowl, then chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
  2. Add butter and sauté 3 min/120°C//speed 2.
  3. Add barley through hole in mixing bowl lid and sauté 2 min/120°C//speed Stirring.
  4. Add water and vegetable stock then cook 45 min/100°C//speed Stirring.
  5. Add cream, salt and pepper, then cook 3 min/100°C//speed Stirring. Divide between 4 soup bowls, sprinkle with chopped parsley and serve immediately.
  1. Chop onions, carrot, leek, celeriac and Bündnerfleisch and sauté with butter until fragrant. 
  2. Add barley and sauté for another 2 minutes. 
  3. Add water and vegetable stock and cook for 45 minutes.
  4. Add cream, salt and pepper, then cook for 3 minutes. 
  5. Divide between 4 soup bowls, sprinkle with chopped parsley and serve immediately.

THE INGREDIENTS

Leave a Reply

Your email address will not be published.

This site uses cookies to offer you a better browsing experience. By browsing this website, you agree to our use of cookies.