Creamy Barley Soup
Soak pearl barley and beans separately overnight in plenty of cold water. Place ham rind in a large soup pot, add the bouquet garni and cover with 2 ½ liters (approximately 10 1/2 cups) water. Bring to a boil and cook for 1 hour.
Remove ham rind and cut ham meat into small pieces. Pour the broth through a sieve and degrease. Trim soup vegetables and remaining vegetables, rinse and cut into cubes along with the bresaola and raw ham. Melt the butter in a large soup pot and sauté vegetables, bresaola and ham cubes in the butter.
Add the drained pearl barley and beans to the pot with the ham rind meat and pour in the broth. Cook over low heat for 2 hours. Fold in the cream and season the soup with salt and pepper. Ladle into soup bowls and sprinkle with parsley.