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Stallion Soup




Source of Recipe


the web


List of Ingredients




4 oz (115g) of minced beef
3 leeks
4 carrotts
Quarter Cauliflower
8 oz (225g) Mushrooms
8 oz (225g) Peas
3 Springs of Parsley
1 egg
1 tablespoons of toasted bread crumbs
5 pints (2.5 litres) beef stock
2 tablespoons (2 x 15ml) of pearl barley
2 tablespoons (2 x 15ml) of grated ginger
salt & Pepper


Recipe



1) Clean vegetables
2) Dice leeks and carrotts, slice mushrooms, cut cauliflower, chop parsley
3) Pour stock into a saucepan, add vegetables, ginger, and barley
4) Bring to boil, stirring continously
5) Reduce heat season and simmer on low heat for 50/60 minutes,
6) Add mince to a frying pan and cook until turns light brown
7) Remove and mix with bread crumbs, season, roll into meat balls
8) Add to soup, cook for 10 minutes
9) Beat egg, sieve into soup, cook for 2 minutes, serve hot