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Graupensuppe Mit Hubnerklein Recipe

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Summary

CuisineGermanCourseAppetizer

MethodBoil

Ingredients

1-1/2 to 2 pounds chicken hearts and gizzards

1 small frying chicken

8 cups chicken stock

1/4 teaspoon salt

1/8 teaspoon black pepper

Bouquet garni of 1 large whole onion, unpeeled and stuck with

2 whole cloves

1 rib celery, coarsely chopped

2 large sprigs parsley

1 bay leaf

1/2 cup hulled barley

2 tablespoons rendered chicken fat and or butter

2 tablespoons unbleached flour

2 carrots, thinly sliced

1 small rib celery, thinly sliced

4 to 6 tender young kohlrabi, sliced

Minced fresh parsley and chives

Paprika

Directions

Trim fat from hearts and gizzards and slice.
Set hearts aside and combine gizzards with chicken, stock, seasonings and bouquet garni.
Cover, bring to gentle boil, lower heat and simmer 45 minutes or until chicken is tender.
Remove chicken and set aside to cool.
Discard bouquet garni.
Lightly brown barley in chicken fat, sprinkle with flour and cook, stirring, 3 minutes.
Gradually stir in stock, cover, bring to gentle boil, lower heat and simmer 40 minutes.
Add carrots and reserved hearts and continue cooking 25 minutes, adding celery and kohlrabi last 10 minutes.
While soup is simmering, remove chicken meat from bones and cut into julienne pieces.
Add last 5 minutes of cooking.
Sprinkle with parsley and paprika.