Recipe:Barley soup from Grisons, Switzerland Bündnergerstensuppe!

Switzerland is divided by 26 cantons. That small country in the Alps has itself four different official language. German, French, Italian and Romansch. This soup is from Canton Grisons or Graubünden in german, located in the eastern part of the country. Main ingredients are barley Bündnerfleish (raw ham). Beautiful aroma, very healthy and delicious!

150g Barley
80g Bündnerfleisch and some other raw ham.
150g oignons
100g carrots
150g leek
50 g celeri
50g butter
3L bouillon
3dl cream
2 egg yolks
salt, pepper
optional, little bit of bacon

add in butter
Bündnerfleisch, raw ham and bacon

1. warm butter and add oignons, carrots, leek and celeri. Mix well and when the nice aroma comes out, then add the Bündnerfleisch, raw ham and little bacon.

2. mix well then add barley then mix.

Before you add bouillon
Before you cook 1,5hours

3. add bouillon, then once boiling, then cook the soup for 1,5 hours in medium heat.

After 1,5 hours
Add egg yolk

4. after 1,5 hours, add the egg yolk, mix the soup.
4. add the cream!


Preparation time: 30 minutes
Cooking time: 1,5 hours
Portion: This recipe is for 10, but I recalculated the recipe for four.
Typ: The soup is also delicious the next day!

En guete miteinander!


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