Bresaola and Pearl Barley Potage
Heat the oil in a large saucepan and gently fry the leek, carrot and celery for 5 minutes without colouring. Stir in the barley then pour in the stock and bring to the boil.
Turn the heat down and simmer the soup for 45 minutes or until the barley is tender. Season to taste with salt and pepper.
Ladle the soup into four warm bowls and top with the bresaola and chives.