Grisons barley soup

1 tbsp butter

1 onion

150 g carrots

in small cubes

150 g celeriac

in small cubes

150 g leek

quartered, in fine strips

150 g floury potatoes

peeled, diced

80 g pearl barley

washed

1 bay leaf

1½ litre vegetable bouillon

200 g smoked pork

(e.g. pork rib meat or ham)

50 g Grisons air-dried meat

in small cubes

100 ml cream

a little salt

a little pepper

2 sprigs of flat-leaf parsley

finely chopped

a little chives

finely chopped

Melt the butter in a pan over medium heat (level 6). Add the onion and sauté for approximately 2 minutes until translucent. Add the carrots, celeriac, leeks and potatoes, sauté for approximately 3 minutes. Add the pearl barley and cook briefly. Add a bay leaf, pour in the vegetable bouillon, then add the smoked pork and Grisons air-dried meat. Cover and bring to the boil over high heat (level 9). Reduce heat to low (level 3-4) and simmer for approximately 1 hour. Remove the smoked pork, cut into small cubes, and return to the soup. Stir in cream and season with salt and pepper. Sprinkle with parsley and chives before serving.