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 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


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