Barley Cream Soup

Ingredients

• 75 g rolled barley
• 100 g white beans
• 1 pork rind
• 1 bundle vegetable mix
• 1 leek stalk
• 2 carrots
• 1 celery root piece
• 60 g Swiss meat (and raw ham slices)
• 25 g butter
• 125 g whipping cream
• Salt
• white pepper (from grinder)
• chopped parsley

Instructions

1. 1.

   Soak the rolled barley and beans separately overnight in plenty of cold water. Place the pork rind in a large soup pot, add the cleaned vegetable mix, and cover with 2½ L water. Bring to a boil and simmer for one hour.

2. 2.

   Remove the rind, detach any attached ham, and cut into small pieces. Strain the broth through a sieve and skim off fat. Clean and chop the vegetables, Swiss meat, and raw ham into cubes.

3. 3.

   Heat butter in a large soup pot and sauté all ham and vegetable cubes. Add the drained rolled barley and beans, stir, then pour in the broth. Simmer gently for 2 hours. Finally fold in the cream and season with salt and pepper. Serve in bowls and sprinkle parsley.