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Engadiner Gerstensuppe / Engadine Barley SoupRecipe : Engadiner Gerstensuppe / Engadine Barley Soup
Procedure :
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 tb 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 |
