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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Cooked Giblets:
Chicken giblets
1 cup white wine
1-1/2 cups chicken stock or bouillon
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. grated nutmeg
Soup:
1 cup pearl barley
Boiling water
1 tbsp. butter
2 qt. beef stock or chicken bouillon
2 cups broth in which giblets cooked
1/4 tsp. grated nutmeg
Chopped chicken giblets
Salt and pepper
2 tbsp. chopped parsley
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Directions:
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FOR THE GIBLETS: Wash giblets; drain, split and clean gizzard. Add wine, stock, and seasonings. Cover and cook slowly until all are tender, 20 minutes or longer. Drain; chop giblets. Save liquid and use as described below.
FOR THE SOUP: Wash barley; drain. Pour boiling water over it twice and drain.
Heat butter; cook barley 2 or 3 minutes.
Place barley, beef stock or chicken boullion, broth from giblets, and nutmeg in soup kettle. Boil slowly 1 1/2 hours.
Add giblets for last 20 minutes of cooking. If seasoning is needed, add salt and pepper. Add parsley before serving. Serves 6.
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Comments from olga
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Luchow’s German Cookbook
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