From: firstname.lastname@example.org (Rene Gagnaux) Date: Sun, 3 Oct 1993 12:00:00 +0100 A classical soup from 'Graubuenden' : Servings: 4 2 x Onions 1 dl Dry white whine (1/2 cup) 1 x Bay-leaf 2 l Bouillon (8 cup) 2 x Clove 2 dl Whipping cream (7/8 cup) 100 g Knob celery (3.5 oz) 70 g Butter (2.5 oz) 2 x Carrots Salt 2 x Leek Freshly ground pepper 200 g Air-died beef or smoked 160 g Lamb sirloin - bacon (7 oz) 1 tb Clarified butter 1 x Salted pork knuckle,cooked Parsley, Marjoram 100 g Pearl barley (3.5 oz) 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.
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