Dishbeginnerdraft
Graubünden barley soup
Also searched as: barley soup, Bündner soup, pearl barley soup
In short: Graubünden barley soup turns thick and silky because the barley releases starch during long simmering. Bacon and air-dried beef bring the depth.
Picture it
Like a fire slowly turning to embers: only after hours is the full warmth there.
The decisive moments
- 1Sweat bacon and diced vegetables in a little fat
The fat from the bacon carries the aromas through the whole dish.
Aromas dissolve in fat, water or alcohol - 2Add barley, top up with water or stock and simmer gently for 1–2 hours
The barley grains gradually release starch and thicken the soup.
Starch gelatinisation - 3Cook air-dried or smoked beef in it
Aged, dried meat brings a lot of to the broth.
Umami: the savoury taste - 4Finish with cream and adjust the seasoning
Fat rounds it off. Salt only at the end, because the soup reduces as it cooks.
Reducing (reduction)
Related entries
Sources
- Harold McGee: On Food and Cooking (2004)