Ingredients:
- 1 onion
- 3 cloves of garlic
- 50 g carrots
- 50 g celeriac
- 50 g leek
- 50 g rolled barley
- 50g dried beef, diced small and
- approximately 8 thin slices of dried meat
- 6 dl beef broth
- 1 dl white wine
- 4 dl heavy cream
- 1 tbsp olive oil (e.g. Extra Vergine d'Oliva Fruttato
Intenso by Muraglia Arcobaleno) - 30 g dried apricot cubes
A little salt, pepper and chives,
two bay leaves
preparation
1) Cut the onion, garlic cloves, carrots, celery and leek into small cubes and sauté in a pot with a little olive oil.
2) Sauté diced dried meat and pearl barley, then deglaze with white wine.
3) Pour in the beef broth, add the bay leaves, and simmer until the barley is tender. Then remove the bay leaves.
4) Add cream and diced apricots, season with salt and pepper.
5) Serve with a dollop of cream, fresh chives and two slices of dried meat.
This recipe is from the Chez Vrony restaurant in Zermatt. chezvrony.ch
