One of my favourite Swiss cookbooks, not only for the delicious and largely easy-to-make recipes, but also for its beautiful photographs of Swiss scenes, landscapes and traditional architecture (it would qualify as a lovely coffee table book) is Manuela Darling-Gansser’s book Winter in the Alps, Food by the Fireside. At this time of year I often make my slightly altered version of her Bünder Gerstensuppe when a hearty bowl of soup is just what I need to warm myself up on chilly days or evenings. I hope you’ll enjoy it as much as I do. Bündner Gerstensuppe (Pearl Barley Soup) Serves 4 to 6 people Ingredients: 1 onion finely chopped 2 trimmed leeks, washed & finely chopped 2 medium carrots, finely diced 2 celery stalks, finely diced 1/2 small celeriac, peeled and finely diced 2 medium potatoes, peeled and diced (I like “Celtiane” potatoes from Co-Op) 1 fresh bay leaf 150g (5oz) smoked speck or bacon, diced (I prefer Co-Op Natura Farm speck, rind removed) 2 litres (3 pints / 8fl oz) chicken or vegetable stock 100g (3.5 oz) pearl …