Graubünden Barley Soup
Intro
Graubünden’s most famous soup is known and enjoyed well beyond the region’s borders.
In each one of the 150 Graubünden valleys, it is prepared a little differently. However, it always contains barley, which has been soaked the night before, as well as many vegetable tables, and smoked meat. Whichever the variant may be, this rich hot soup sure tastes good and fills the stomach.
1. Melt butter in a large pan. Sweat the onion, leeks, carrots, celery and meat. Add the barley, heat a little longer. Add the stock, cover and bring to the boil. Reduce heat and simmer for approx. 1 hour. Season.
2. Prepare soup approx. 1 day in advance; allow to cool and keep in fridge, covered.
Prepare soup without the Graubünden air-dried meat. Serve the meat (or smoked tofu chopped in small pieces) separately with the soup.
| 1 table spoon |
butter
|
|---|---|
| 1 |
onion finely chopped
|
| 200g |
leeks cut into fine strips
|
| 200g |
carrots cut into small cubes
|
| 150g |
celery cut into small cubes
|
| 50g |
Graubünden air-dried meat cut into small pieces
|
| 80g |
pearl barley
|
| 1 |
litre meat stock
|
|
salt and pepper to taste
|
|
| 2dl |
full cream
|
| 3 table spoons |
chives finely chopped
|