Buendner Gerstensuppe Barley Soup

Ingredients for 4 portions

• 75 g onion ½ onion
• 75 g leeks ½ leek
• 50 g carrots 1 carrot
• 25 g celery root ¼ celery root
• 40 g ham
• 25 g butter
• 50 g barley
• 15 g flour

• 1,5 l bouillion

Enrichment

• 1,5 dl full cream
• 1 egg yolk
• 1 pinch saffron

Special

• 2-4 trout filets

Directions

Chop the veggies and ham and glaze in butter.
Add the barley and simmer

Sprinkle the flour into the pan.

Add the broth.

Cook for about 30 min. till the barley is tender.
Add cream, egg yolk and saffron, bring to a short boil then reduce the heat and add the trout filets for about 5 min.

Serve

Skim some veggies/barley into the warmed soup bowls, whisk the soup, serve the soup over the veggies/barley and the fish on top, garnish with some chives.

This recipe I wrote down from a booklet we received in Switzerland for our 2011 elections. The booklet portraits all the parties we can give our votes, in total 12 parties this year, published by the Swiss federation.

Barley soup is traditional for one area in Switzerland, the Graubünden, which is one of my favorite areas…if you click on the Graubünden link and have a look at the pictures from Graubünden you may understand….

Train tracks through the lush valley.

This train is world famous, it takes a full 360º circle inside the mountain. The railway conquers a gradient of up to 70% without rack and pinion!

Many homes still look like from centuries back, yet well maintained and with modern interiors.