for 4 person

Soup

1 tbsp	butter
1	red onion, finely chopped
200 g	carrots, cut into cubes
200 g	celeriac, cut into cubes
200 g	leek, halved lengthways, then finely sliced
150 g	buckwheat
100 g	diced bacon
100 g	Bündnerfleisch (Graubünden air-dried meat) in slices, finely chopped
2 sprig	thyme
1	bay leaf
1 litre	beef bouillon

To serve

1 dl	single cream for sauces
	salt and pepper to taste
½ bunch	chives, finely chopped

How it's done

Soup

Heat the butter in a pan. Sauté the onion. Carrots. Add the celeriac and leek, sauté for approx. 5 mins. Add the buckwheat, bacon and air-dried meat, cook briefly. Add the thyme and bay leaf, pour in the stock, bring to the boil. Reduce the heat, simmer for approx. 30 mins.

To serve

Pour in the cream, simmer for approx. 5 mins., season. Plate up the soup, garnish with the chives.

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