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Receta St. Moritz (Grison) Barley Soup
by Global Cookbook

St. Moritz (Grison) Barley Soup
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Ingredientes

  • 1 3/4 ounce (45 grams) butter or possibly margarine
  • 5 ounce (150 grams) onion
  • 5 ounce (150 grams) leek
  • 3 1/2 ounce (100 grams) carrots
  • 1 3/4 ounce (50 grams) celery
  • 3 ounce (80 grams) grison dry beef (Bundnerfleisch)
  • 3 ounce (80 grams) fresh ham
  • 1 ounce (30 grams) flour
  • 3 1/2 ounce (100 grams) pearl barley
  • 3 quart (3 liters) beef stock
  • 1 1/4 c. (3 deciliters) cream

Direcciones

  1. Cut vegetables, dry beef and fresh ham in very (VERY) fine strips (brunoise).
  2. Saute/fry in butter/margarine till tender and add in flour. Add in pearl barley and continue to saute/fry.
  3. Add in stock and simmer for 1 1/2 hrs Thicken with cream. Adjust seasoning with salt and pepper. Careful! No seasoning might be required.
  4. Note:Fresh ham can be substituted by Black Forest ham. To enhance flavor, some bacon may be used. Additionally, smoked pork sausages can be cooked with the soup, removed and diced and added to the soup before serving. Grison dry beef
  5. (Bundnerfleisch) is an air-dry beef similar to jerky; the fresh ham is similar to prosciutto.