Graubuenden Buendner Gerstensuppe

Ingredients

2 onions
1 bay leaf
2 whole cloves
100 grams knob celery (3.5 oz)
2 carrots
2 leeks
200 grams air-dried beef or smoked bacon (7 oz)
1 salted pork knuckle, cooked
100 grams pearl barley (3.5 oz)
1 dl dry white whine (1/2 cup)
2 l bouillon (8 cup)
2 dl whipping cream (7/8 cup)
70 grams butter (2.5 oz)
salt
freshly ground pepper
160 grams lamb sirloin
1 tb clarified butter
parsley
marjoram

Instructions

(Swiss Barley Soup). Servings: 4. Chop 1 onion finely. Clean, trim, wash and dice/slice vegetables. Dice beef or bacon. Bone knuckle and cut into small pieces. Heat 30 g butter (1 oz) in a large saucepan, saute onions and vegetables. Add barley and beef(bacon), saute briefly. Add knuckle and moisten with wine, cover with bouillon, add the onion (bay-leaf picked on with the cloves). Bring to boil and simmer for 1 1/2 to 2 hours. Stir cream and 40 g (1.5 oz) butter in soup, season with salt and pepper. Season lamb, heat clarified butter and sear meat on both sides for 3 minutes (don't overcook !). Slice lamb thinly, add to soup. Serve in soup-plates, sprinkle with chopped parsley, garnish with marjoram.