Graubünden (Barley Soup) is a traditional Swiss recipe for a classic soup of soaked pearl barley in a celeriac, carrot and potato base with white cabbage and leek that's finished with cream before serving. The full recipe is presented here and I hope you enjoy this classic Swiss version of: Barley Soup (Graubünden).
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Graubünden (Barley Soup) a Classic Swiss recipe for a soup of soaked pearl barley in a celeriac, carrot and potato base with white cabbage and leek that's finished with cream before serving.
Ingredients:
40g pearl barley
1/2 celeriac
2 carrots
2 potatoes
1/2 white cabbage
1 leek
2 tbsp oil
1 stock cube
salt and freshly-ground black pepper, to taste
2 tbsp double cream
Method:
Rinse the barley, place in a bowl, cove with water and set aside to soak over night.
Peel and dice the celeriac, carrots and potatoes.
Remove the thick midribs from the cabbage then cut the leaves into strips. Slice the leeks into rings.
Heat the oil in a large pan, add the celeriac, carrots and cabbage and fry gently until softened. Drain and stir in the barley and leek then pour in 1.25l water.
Crumble in the stock cube, bring to a simmer, cover and cook gently for 2 hours.
Adjust the seasonings to taste. Immediately before serving stir in the double cream.
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