Tuesday: Veal and barley soup

There was some stock leftover from this weekend's essence preparation, so last night I made soup.

I started 1.5 cups barley (too much!) in about 2 liters of stock, cooked that for a while; added some diced carrot and celery root, cooked for a while longer; added 200g of veal Brät (no idea how to translate this... it's a fine meat emulsion, like the inside of a sausage, formed into small meatballs), and cooked until the barley was tender. Simple and good.

As a side I made some baked endive.

We also had a nice big salad.