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Swiss Cream Of Barley Soup

creative.chef's picture
Ingredients
  Onions 2 Large
  Cloves 3
  Calfs foot 1
  Pearl barley 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Water 2 Quart
  Carrots 3⁄4 Pound
  Celery stalks 4
  Leeks 2 Small
  Bacon slices 1⁄4 Pound
  Lard/Shortening 1 Tablespoon
  Egg yolks 2
  Light cream 1⁄2 Cup (8 tbs)
  Chopped chives 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

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.
Dice bacon.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Barley
Interest: 
Healthy

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