Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Soups >> Barley 01

Print this Recipe    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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


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.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.