150 g pearl barley
1 tbsp chopped chives
40 g butter
1 l meat stock
1 stalk celery
2 bay leaves
100 g smoked bacon
Dice the onion, carrot, celery and potato.
Melt the butter in a pan and add the onion.
When transparent add the carrot and celery and fry for 5 minutes.
Add the diced bacon and the washed and drained barley with 3-4 ladles of stock and the bay leaves.
Leave on a low heat until the barley is cooked, adding the diced potato just toward the end.
Turn off the heat, add the chives, oil, and salt and pepper to taste.