Bündner Gerstensuppe – Barley Soup From Graubünden
250 g barley
80 g Bündnerfleisch, cut into small pieces
50 g smoked bacon, chopped small
3 carrots, cut small
250 g celeriac, cut small
2 spring onion, cut into small pieces
1 onion, chopped small
1 garlic clove, chopped small
1 bay leaf
50 g butter
ca. 2 l vegetable fond
100 ml heavy cream
salt and pepper
Preparation: 20 minutes
Cooking time: 35-40 minutes
Attachment: stirring tool
1. Attach the stirring tool to Cooking Chef, set the temperature to 120 ° C.
2. Sauté the vegetables, Bündnerfleisch and bacon in the butter, add barley and cook until glassy.
3. Add the vegetable fond and cook for 35-40 minutes.
4. Stir in the cream and serve with chopped chives.
Baked in partnership with Kenwood Switzerland