Switzerland: Engadine Barley Soup (Engadiner Gerstensuppe)

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     Title: Engadiner Gerstensuppe / Engadine Barley Soup
Categories: Soups, Swiss
  Servings:  4
 
      8 oz Ham or smoked tongue
      8 oz Stewing beef
  5 1/2 oz Barley
      2 oz Haricot beans
      8 oz Diced potatoes
      1    Small cabbage
      3 T  Cream
      1 oz Flour
 
  Bring ham, beef, barley and beans to boil in about 30 fl oz water, and
  allow to simmer for about 2 hours.  Add shredded cabbage and potatoes
  (other vegetables such as carrots and celery can be added if desired).
  After a further hour's cooking, thicken soup with cream previously blended
  with the flour, bring to the boil once more, and serve.
  
  From TANTE HEIDI'S SWISS KITCHEN, Eva Marie Borer / shared by Diane Duane
 
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