Wash the spinach and cut it into chunks. Chop the herbs, onions and leeks. Chop the onion and saute it with 30 ml. olive oil, in a deep and spacious pan, for about 1 minute.
Add the barley to the pan and continue the salting for 1 minute, stirring constantly. Put the leek and the onions, mix for a while and add ¼ of the hot broth after lowering the fire.
Then add spinach, chard, chervil, dill and as much pepper and salt as you want. Stir often, gradually add the remaining broth until the orzo is cooked. We make sure it is bruised but not dry.
Remove from heat, add yogurt, some olive oil, grated gruyere and nutmeg. Stir well and serve with extra yogurt and gruyere.