1/2 cup black pepper
1/4 cup chopped fresh parsley
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 tablespoons shallots
1 teaspoon lemon pepper
1 teaspoon crushed salt
1/2 teaspoon dried dill weed
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon dried thyme
1/2 cup white wine
3 tablespoons olive oil
3/4 cup beer
2 tablespoons butter
In a medium saucepan, place black pepper, parsley, rosemary, thyme, shallots, lemon pepper, salt and dill. Bring to a boil, reduce heat, and simmer, stirring constantly, for about 10 minutes.
Stir wine into saucepan and reduce heat. Bring to a boil, stirring constantly, for about 15 minutes or until hot.
Stir olive oil into saucepan, and gently brown what is left of parsley; allow to cool slightly. Stir in beer, butter and cherry wine. Cook, stirring constantly, for about 20 minutes. Stir in 3/4 cup beer and let simmer gently for about 15 minutes, without stirring. Season with salt, lemon pepper and crushed red pepper flakes.
Stir melted butter into saucepan and heat until just simmering. Remove from heat and gradually blend into soup. Stir in barley, wine and beer, stirring constantly. Return pan to heated medium-low, stirring frequently, until thickened. Let cool.
Arrange parsley and rosemary slices on top of soup. Carefully combine bread crumbs, lemon butter and crushed red pepper flakes into bottom of eight-qt. Fouguta. Arrange alfalfa among parsley mixture and sprinkle with 1/2 cup white wine.