Engadiner Gerstensuppe / Engadine Barley Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Ham or smoked tongue,
8 ounce: Stewing beef,
5 1/2 ounce: Barley,
2 ounce: Haricot beans,
8 ounce: Diced potatoes,
1 Small: cabbage,
3 tbsp: Cream,
1 ounce: Flour,
Directions:
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 hours cooking, thicken soup with cream
previously blended with the flour, bring to the boil once more, and
serve. From TANTE HEIDIS SWISS KITCHEN, Eva Marie Borer / shared by
Diane Duane
Source from luhu.jp
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 hours cooking, thicken soup with cream
previously blended with the flour, bring to the boil once more, and
serve. From TANTE HEIDIS SWISS KITCHEN, Eva Marie Borer / shared by
Diane Duane
Source from luhu.jp