Tyrolean recipes - farm recipes
Starter
Buckwheat soup
ingredients
50 g diced onion
50 ml cream
20 g diced leeks
1 egg yolk
30 g diced carrots
1/1 garlic clove
1 generous dessertspoon butter
basil
1 L vegetable stock
salt and pepper
100 g toasted buckwheat grains
preparation
Sweat onions, leeks and carrots in butter, add most of the grains and pour over vegetable stock. Season with salt and pepper and cook until buckwheat is soft (around 15 minutes). Purée with garlic and basil and pour back into pot. Beat egg yolk and cream together and add to soup. Do not allow soup to boil or the egg will curdle! Serve soup with the remaining buckwheat grains, whipped cream and chives.
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