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Graupensuppe Mit Hubnerklein

Meal.Mates's picture
  Chicken hearts and gizzards 2 Pound
  Frying chicken 1 Small
  Chicken stock 8 Cup (128 tbs)
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Whole cloves 2
  Celery rib 1 , chopped
  Parsley sprigs 2 Large
  Bay leaf 1
  Barley 1⁄2 Cup (8 tbs)
  Rendered chicken fat/Butter 2 Tablespoon
  Unbleached flour 2 Tablespoon
  Carrots 2 , thinly sliced
  Celery rib 1 Small, thinly sliced
  Young kohlrabi 6 , sliced
  Minced parsley 1 Tablespoon
  Paprika To Taste

Trim fat from hearts and gizzards and slice.
Set hearts aside and combine gizzards with chicken, stock, seasonings and bouquet garni.
Cover, bring to gentle boil, lower heat and simmer 45 minutes or until chicken is tender.
Remove chicken and set aside to cool.
Discard bouquet garni.
Lightly brown barley in chicken fat, sprinkle with flour and cook, stirring, 3 minutes.
Gradually stir in stock, cover, bring to gentle boil, lower heat and simmer 40 minutes.
Add carrots and reserved hearts and continue cooking 25 minutes, adding celery and kohlrabi last 10 minutes.
While soup is simmering, remove chicken meat from bones and cut into julienne pieces.
Add last 5 minutes of cooking.
Sprinkle with parsley and paprika.

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Anonymous's picture
Graupensuppe Mit Hubnerklein Recipe