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Graubünden Soup

Creamy, warming and filling this classic Swiss soup is an excellent food option for a cold winter day. Recipe from Fooby

Prep time: 15 minutes

Cooking time: 40 minutes

Makes: 4 portions

Ingredients: 1tbsp butter

1 onion

1 leek

200g carrots (about 3)

150g celeriac

50g Bündnerfleisch or Bressoala

80g pearl barley

1 bay leaf

2 beef or vegetable stock cubes

200ml cream

3tbsp chives

1. Soupleased to meat you!

Channel your inner 'The Bear' restaurant skills and finely chop up your medley of vegetables (i.e. 1 onion,1 leek, 200g carrots (about 3) and 150g celeriac). Add these to a saucepan with 1tbsp of butter. Allow this to cook for for 5-10 minutes before adding in 50g Bündnerfleisch/Bressoala and sautéing for another 5 to 10 minutes until everything is soft and fragrant.

Add the pearl barley, and stir everything together so it gets coated in the vegetable and meat juices

Add in the bayleaf along with 2 stock cubes and a litre of water. Reduce the heat, cover and let it simmer for an hour while you partake in a classic winter-themed activity. Jigsaw puzzle anyone?

Once the hour is up, stir in the 200ml of cream and season to taste.

Serve up with a good sprinkling of chopped chives over top

Dink and sink!

Food for Thought

Lizzy says: ""

Kate says: "It's not even that cold here yet in Germany but I am ready and waiting for winter so as soon as the temperature dropped a couple of degrees I suggested this. It's pretty good and tastes a bit like a fish chowder but the smokiness comes from the meat instead. It was also super filling with the pearl barley inside. I think I will appreciate having this recipe in my arsenal this winter, I am quite literally saving it for a cold rainy day 8/10 "

.../10 Gasps


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