Swiss Hay Soup
The essential oils from the celeriac boost the metabolism and make the hay soup easily digestible. Bitter substances from the celery stimulate digestion and can soothe an upset stomach.
Replace the chicken stock with a vegetable stock - you'll have a vegetarian soup in no time.
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.