Vermont Yak, Onion & Barley Soup Over a Swiss Cheese Flan
Recipe by Patricia Teague of Champlain College
Olive Oil 3 Tbs
Yellow Onion Diced 2 ea.
Ground Yak 2#
Mushrooms Sliced 3 c.
Swiss Chard Chopped 1 bnch
Minced Garlic 1 Tbs
Beef Stock/Broth 2 qt.
Salt 1 Tbs
Black Pepper 1 Tbs
Cover Barley with Water and Cook Separately in a Sauce Pot. When Done Rinse with warm water and set aside.
Heat oil in a large soup pot. Add and cook until tender. Add Yak meat and stir until crumbly. Add the remaining ingredients mushrooms – stock. Cooking for approximately 40 minutes. Add Barley and heat through.
Serve in a large bowl over the Swiss Cheese Flan.
Swiss Cheese Flan
Butter 3 Tbs
Small yellow onion finely diced 1 ea.
Heavy Cream ¾ c.
Eggs 3 ea.
Salt ½ tsp
Black pepper ½ tsp
Swiss Cheese shredded 1 1/4 c.
Melt butter and cook onion. Take off heat and add cream. Add the remaining ingredients. Pour into ramekins. Place into deep pan and fill with water. Cook in oven until firm, approximately 30 minutes. Let cool for 10 minutes. Using a sharp knife go around the edges of flan and turn out into soup bowl. Pour Yak on top and serve.
*This would be very tasty served with popovers, Yum!