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Barley soup with bresaola

Serves 4
Winter (year round)

  • 125 g barley
  • ½ celeriac
  • 1 leek
  • 100 g bresaola, Bündnerfleisch or Dutch naegelholt
  • 6 tablespoons olive oil
  • 200 ml pouring cream
  • 40 g flour
  • a few chives

Soak the barley in 1.5 litres of cold water and 12 gram salt for a minimum of 6 hours. Peel the celeriac en cut into tiny cubes. Finely slice the leek and wash and dry, if necessary. Seperate the slices of bresaola, roll them up and cut into slivers.

Heat a large saucepan and gently fry the celeriac, leek and half the bresaola in the olive oil, for about 4 minutes. Add the barley and the soaking liquid. Bring to a boil and simmer gently for 30 minutes.

Stir the cream with the flour until smooth. Add a large spoonful of soup, stir until smooth and mix the whole thing into the soup. Stir while it thickens and simmer for another 3 minutes. Season with salt. Serve in deep plates and garnish with strips of bresaola and snipped chives.

 

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