Hay Soup in Engadin Style (Switzerland)

Ingredients

• 1 onion
• 1 Carrot
• 150 g celery
• 75 g barley groats
• 1 tbsp butter
• 1.2 l poultry broth
• 2 tbsp Rapeseed oil
• 150 ml whipping cream
• Salt
• Pepper

Instructions

1. 1.

   Peel and dice the onion, carrot, and celery. Sauté the hay in hot oil, deglaze with poultry broth, bring to a boil, remove from heat and let steep for 30 minutes. Then strain through a sieve.

2. 2.

   Brown the vegetables and barley groats in hot butter while stirring. Add the broth and simmer gently for about 1 hour.

3. 3.

   Finally add the cream, puree the soup finely, season with salt and pepper. Serve optionally with a dollop of whipped cream.