This is one of the tastiest soups I have ever had, and only came across this when my husband and I were having lunch in Chur (an odd-sounding town), in Graubunden, on a drive around the Swiss-German area. I was particularly intrigued to find barley in my soup, as I don't think I'd ever had barley before except maybe in squash! I find that cooked pork knuckles (the ones you can get in French supermarkets in the deli) and kidney beans are really full of flavour and easiest to find, ingredient-wise. But white beans work just as well. The carrots give the soup a lovely sweetness as well.

Makes: 4 generous servings

Method:

1. Cut meat into small chunks/ cubes. Warm butter in tall (heavy-based if possible) saucepan. Add onion and meat and braise briefly.
2. Add barley and beans and braise briefly.
3. Add chicken stock (stock cubes are fine) and if possible, a ham bone.
4. Add carrot, leek and celery and cook on a low simmer for 1.5 hours.
5. Add cream (1 tbsp) as a garnish, if desired.