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Graubünden barley soup
1 h 30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 347
  • Fat about 22g
  • Carbohydrates about 23g
  • Protein about 11g
This is needed
This is needed for 4 people
  • 1 onions, finely chopped
  • 200 g leek, thinly sliced
  • 1 tbsp butter
  • 150 g celeriac, diced
  • 200 g carrots, diced
  • 1 bay leaf
  • 80 g hulled pearl barley
  • 50 g Bündnerfleisch (Graubünden air-dried meat), diced
  • salt and pepper to taste
  • 1 litre meat bouillon
  • 2 dl full cream
  • 3 tbsp chives, finely chopped
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And that's how it's done
And that's how it's done
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.