Swiss Graubünden barley soup

Ingredients

For 1 serving

• Pearl barley50 g
• Bresaola50 g
• Leek0.5
• Carrots1
• Celeriac60 g
• Savoy cabbage60 g
• Beef broth650 ml
• Reduced-fat milk60 ml
• Butter5 g
• Chives3 g
• Saltto taste

Contains: gluten, lactose, celery,

In season: October – March

Method

1. Rinse the pearl barley in a sieve; wash the leek well and slice it thinly. Heat the beef stock.
2. Melt the butter in a pot over medium-low heat and sweat the leek for 4 minutes, until soft; add the barley and toast it for a minute, stirring.
3. Pour in the hot stock, bring to the boil and simmer over low heat, lid ajar, for 30 minutes, stirring now and then.
4. Meanwhile peel the carrot and celeriac and dice them into about 1 cm pieces; remove the tough rib from the Savoy cabbage and cut it into similar squares.
5. Add the carrot, celeriac and cabbage and cook for 15 minutes, until the vegetables are tender and the barley soft and creamy; season with salt.
6. Off the heat stir in the milk and the bresaola cut into thin strips, and serve with snipped chives.