April 11, 2010

SWISS BARLEY SOUP WITH ROASTED RABBIT LOIN


 
4 oz. barley
1 tsp. butter
1 tsp. flour
3 qts. chicken stock
2 oz. carrots, chopped
2 oz. celery, chopped
2 oz. leeks, chopped
Cream
Butter
Salt & pepper
1 pc. rabbit loin
 
Saute brunoise in butter and barley; add flour. Add chicken stock and simmer until barley is tender. Bind with cream and butter. Season rabbit and roast. Slice and garnish soup.

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