LOCATION: Recipes >> Soups >> Barley 01
|
 |
|
Barley 01
|
|
|
|
Graubuenden Buendner Gerstensuppe
(Swiss Barley Soup)
Servings: 4
2 onions
1 bay leaf
2 whole cloves
100 g knob celery (3.5 oz)
2 carrots
2 leeks
200 g air-dried beef or smoked bacon (7 oz)
1 salted pork knuckle, cooked
100 g pearl barley (3.5 oz)
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
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
