Graubünden barley soup

Graubünden barley soup

Total: 1 hr 30 Min. | Active: 30 Min.
Nutritional value / people: 347 kcal
, Fat: 22 g
, Carbohydrate: 23 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp butter
1 onion, finely chopped
200 g leek, thinly sliced
200 g carrots, diced
150 g celeriac, diced
50 g Bündnerfleisch (Graubünden air-dried meat), diced
80 g hulled pearl barley
1 bay leaf
1 litre meat bouillon
salt and pepper to taste
2 dl full cream
3 tbsp chives, finely chopped
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How it's done

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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.

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