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CULINARY COUP   .    .   .

Graubünden’s most famous soup is known and enjoyed well beyond the region’s borders. Prep time 90 minutes, Serves 4, 321 calories.

In each one of the 150 Graubünden valleys, it is prepared a little differently. However, it always contains barley, which has been soaked the night before, as well as many vegetable tables, and smoked meat. Whichever the variant may be, this rich hot soup sure tastes good and fills the stomach.

1. Melt butter in a large pan. Sweat the onion, leeks, carrots, celery and meat. Add the barley, heat a little longer. Add the stock, cover and bring to the boil. Reduce heat and simmer for approx. 1 hour. Season.

2. Prepare soup approx. 1 day in advance; allow to cool and keep in fridge, covered.

Prepare soup without the Graubünden air-dried meat. Serve the meat (or smoked tofu chopped in small pieces) separately with the soup.

Partner

Ingredients

Key Value List
1 table spoon
butter
1
onion finely chopped
200g
leeks cut into fine strips
200g
carrots cut into small cubes
150g
celery cut into small cubes
50g
Graubünden air-dried meat cut into small pieces
80g
pearl barley
1
litre meat stock
salt and pepper to taste
2dl
full cream
3 table spoons
chives finely chopped

___________________________________________________________________



FRIED GREEN TOMATOES

2 large firm green tomatoes

¼ cup flour

3 tbls butter

¼ cup cornmeal

¼ tsp paprika

¼ tsp celery salt

1 cup vegetable oil

Salt and Pepper

1 cup milk

3 eggs

Preparation:

Heat oven to 350 degrees

Slice tomatoes to ¼ thickness

Mix flower, cornmeal and spices together

Melt butter and add to milk

Whip the eggs

Create three dipping bowls 1) eggs, 2) cornbread/flour, 3) milk/butter

Dip tomato slice in milk, egg and cornbread/flour and set aside until all slices are ready to fry

Heat oil in skillet to high. Place tomatoes in the hot oil and cook until golden brown-both sides
(about 4 min each) and set on foil sheet to finish in the oven for 15 minutes.

I served my fried green tomatoes with large green dill pickles and it was a delicious combo.


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