Swiss Cream Of Barley Soup
|Pearl barley||1⁄2 Cup (8 tbs)|
|Bacon slices||1⁄4 Pound|
|Light cream||1⁄2 Cup (8 tbs)|
|Chopped chives||1 Tablespoon|
Peel one of the onions and spike with cloves.
Wash calf's foot, chop in half lengthwise and put into a saucepan with the barley, spiked onion and bay leaf.
Add the water and seasoning, then cover and simmer for 2 hours.
Meanwhile, scrape and dice carrots.
Peel and chop remaining onion.
Trim and slice celery and leeks.
Melt lard or shortening in a large saucepan.
Add bacon and vegetables and fry for 10 minutes till golden.
Remove spiked onion and bay leaf from broth and discard.
Lift calf's foot out of broth and remove the meat, discarding skin and bones.
Add meat to broth with the vegetables.
Bring to a boil and simmer for 10 minutes till vegetables are tender.
Put the egg yolks and cream into a tureen and beat together with a fork.
Season the soup to taste and gradually stir into tureen.
Sprinkle with chives and serve.