Christmas Card 2019 EN

Happy Holidays Bündner pearl barley soup Ingredients 1 leek 3 carrots 1 celery root 200g air-dryed bacon 50g bündnerfleisch (air-dryed beef) 30g butter 100g pearl barley 1.5 litre of stock 1 bay leaf salt, pepper, nutmeg 2 tbsp sour cream Method Chop the leek, carrots, celery root, bacon and bündnerfleisch. Melt the butter in a large pot over medium heat, then add the vegetables, meat, pearl barley and bay leaf. Fry this for about 5 minutes, then add the stock. Bring to the boil, then simmer for 1 hour. Season with salt, pepper and nutmeg. Add the sour cream just before serving. Shared by Toni Moreno Switzerland