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Farm bars
Farm recipes
Buckwheat soup

Tyrolean recipes - farm recipes


Buckwheat soup


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
1 L vegetable stock
salt and pepper
100 g toasted buckwheat grains


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.