for 4 person

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

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.

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