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
marjoram.
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