Scottish soup
Instructions
Thinly cut carrots, leek and celery and let simmer all gently in a saucepan with 1/4 of a cup of barley.
Sprinkle with a little flour.
Pour beef broth, stirring continuously.
After cooking (about 45 minutes) you can make this more delicate soup by adding 1 egg yolk, 1 cup of fresh cream and a bit of nutmeg (do not put the soup on fire!).
Ingredients and dosing for 4 persons
- Carrots
- Leek
- Celery
- 25 cl of barley
- Flour
- Meat broth
- 1 egg yolk (optional)
- 1 cup of creme fraiche (optional)
- Little of nutmeg (optional)