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Buendner Gerstensuppe (Barley soup)
Buendner Gerstensuppe (Barley soup)
From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Sun, 3 Oct 1993 12:00:00 +0100
A classical soup from 'Graubuenden' :
Servings: 4
2
1
2
00 g Knob celery (3.5 oz)
2
2
x Onions
x Bay-leaf
x Clove
1 dl Dry white whine (1/2 cup)
2 l Bouillon (8 cup)
2 dl Whipping cream (7/8 cup)
70 g Butter (2.5 oz)
Salt
Freshly ground pepper
160 g Lamb sirloin
1 tb Clarified butter
Parsley, Marjoram
1
2
1
x Carrots
x Leek
00 g Air-died beef or smoked
bacon (7 oz)
x Salted pork knuckle,cooked
00 g Pearl barley (3.5 oz)
-
1
Chop 1 onion finely. Clean, trim, wash and dice/slice vegetables. Dice
beef or bacon. Bone knuckle and cut into small pieces. Heat 30 g butter (1
oz) in a large saucepan, saute' onions and vegetables. Add barley and
beef(bacon), saute' briefly. Add knuckle and moisten with wine, cover with
bouillon, add the onion (bay-leaf picked on with the cloves). Bring to
boil and simmer for 1 1/2 to 2 hours.
Stir cream and 40 g (1.5 oz) butter in soup, season with salt and pepper.
Season lamb, heat clarified butter and sear meat on both sides for 3
minutes (don't overcook !). Slice lamb thinly, add to soup.
Serve in soup-plates, sprinkle with chopped parsley, garnish with
marjoram.
amyl
http://www.cs.cmu.edu/~mjw/recipes/soup/barley-soup.html [12/17/1999 12:03:10 PM]
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