Luchow's German Barley Soup with Giblets (Graupensuppe Mit Huhnerklein)

Time

Yield

6 servings

Ingredients

Ingredients

Cooked Giblets

Chicken giblets
1 cup white wine
1-1/2 cup 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

Instructions

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.

Author's Comments

Luchow’s German Cookbook

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