Name: Traditional Bündner Gerstensuppe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: Swiss
Ingredients: 180 g pearl barley (Rollgerste), rinsed; 1 tbsp butter; 150 g smoked bacon (geräucherter Speck), diced; 1 large onion, finely chopped; 2 carrots, diced; 150 g celeriac, diced; 1 small leek, sliced into thin rings; 1 small parsnip, diced; 2 medium potatoes, diced; 150 g smoked ham or Bündnerfleisch, diced; 1 bay leaf; 2 sprigs fresh thyme; 1.5 litres beef or vegetable stock; 300 ml water, as needed; 200 ml full-fat cream (Vollrahm); black pepper; nutmeg, freshly grated, a little; salt, to taste; fresh parsley or chives, for garnish; 100–150 g smoked pork ribs or smoked pork belly

Method

Rinse the pearl barley thoroughly under cold water. If you have time, soak it for 30 minutes. Drain before cooking.
Heat the butter in a large heavy-bottomed soup pot. Add the diced bacon and cook gently for 4–5 minutes until it releases its fat and becomes lightly golden. Add the onion and cook for another 3 minutes until soft and fragrant.
8 mins
Add the carrots, celeriac, leek and optional parsnip. Stir everything together and cook for about 5 minutes. This step gives the soup its lovely savoury foundation.
5 mins
Add the pearl barley, potatoes, smoked ham, bay leaf and thyme. Pour in the stock and water. Bring to a gentle boil, then reduce the heat. Cover partially and simmer for approximately 75–90 minutes, stirring occasionally. The barley should become soft and plump, and the soup should develop a thick, hearty consistency.
1 hr 30 mins
Remove the bay leaf and thyme stems. Stir in the cream and season with black pepper and a little freshly grated nutmeg. Allow the soup to simmer gently for another 5–10 minutes, avoiding a vigorous boil after adding the cream. Taste before adding salt, as the smoked meat and stock already contribute plenty.
10 mins
Turn off the heat and leave the soup covered for 10 minutes. This resting time allows the flavours to come together beautifully.
10 mins

Serving suggestions

Serve piping hot in generous bowls with fresh Swiss farmhouse bread (Bauernbrot), a little extra cream swirled in, chopped parsley or chives and a few twists of black pepper. A little grated Alpine cheese on top is lovely too. A glass of Swiss white wine, such as a Pinot Blanc, goes well alongside.

Cook’s tips

Don't rush the barley: slow cooking gives the soup its thick, velvety texture. Cut the vegetables into small, even cubes so every spoonful is balanced, and go easy on the cream as the barley should provide much of the body. The flavour improves overnight, so make it a day ahead if you can. The soup thickens considerably as it stands, so add a little stock or water when reheating. For an even deeper, more Alpine flavour, add 100–150 g smoked pork ribs or a piece of smoked pork belly. Traditional versions are often made without potatoes and with less cream.