Swiss Hay Soup
Peel and dice onion, carrot and celery. Heat oil in a pan and sauté hay. Add stock, bring to a boil, remove from heat and leave for 30 minutes. Strain through a sieve.
Heat butter in a pan. Brown vegetables and barley, stirring constantly. Add broth and simmer for about 1 hour.
Add cream and puree soup in a food processor. Season with salt and pepper. Serve with a dollop of whipped cream.