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Ingredients
- 80 g onions, quartered
- 60 g carrot, peeled, cut in pieces (3 cm)
- 100 g leek, cut in pieces (3 cm)
- 100 g celeriac, peeled, cut in pieces (3 cm)
- 100 g Bündnerfleisch, cut in strips (2 cm) (see tip)
- 30 g unsalted butter, diced
- 80 g pearl barley
- 900 g water
-
2
heaped tsp vegetable stock paste, homemade
or 2 vegetable stock cubes (for 0.5 l each), crumbled - 100 g whipping cream
- 1 pinch fine sea salt, or to taste
- 1 pinch ground black pepper, or to taste
- ½ bunch fresh flat-leaf parsley (approx. 10 g), leaves only, finely chopped
- Nutrition
- per 1 portion
- Calories
- 1196.8 kJ / 286.1 kcal
- Protein
- 9.8 g
- Carbohydrates
- 25.1 g
- Fat
- 17.3 g
- Saturated fat
- 10.3 g
- Fiber
- 5.4 g
- Sodium
- 116.4 mg
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