Barley Prosciutto Soup Recipe

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Barley Prosciutto Soup

billy haze


Be it thin slivers of prosciutto or dry-cured ham,in this recipe the meat has a happy affinity for the grain. This soup is easy to make,and equally delicious without the cream.For richness,cream,yes,but the taste rests with the ham and barley.

I reduced the amount of peas from the original recipe by half because they seemed to overpower the other good flavors

pinch tips: Slow Cooker/Crock Pot Hints





15 Min


30 Min


4 Tbsp
butter or margarine
1/4 c
finely chopped shallots
1/4 c
pearl barley,
3 c
chicken broth
1/4 lb
prosciutto or other dry-cured ham,cut into julienne strips
1/4 tsp
black pepper,freshly ground
1 c
heavy cream, cold (optional)
5 oz
frozen baby peas (petits pois) about half a package
1 c
grated or shredded parmesan cheese and a little nut meg as garnish

Directions Step-By-Step

Stir butter and shallots in a 4-5 quart dutch oven.cover and cook over medium heat until shallots are translucent and soft,about 6 minutes.Add barley and stir constantly until it turns a light golden color,about 8 minutes.
Stir in the chicken stock,the thin sliced prosciutto or ham and the pepper.
Cover,bring to a boil.Reduce heat and simmer over low heat until the barley is tender NOT MUSHY,about 30 minutes.
Add cream and peas.Heat through before serving,Do Not bring to a boil.
Serve in hot tureen and bowls. Pass the cheese and nutmeg, please ,for garnish

About this Recipe

Course/Dish: Other Soups
Other Tags: Quick & Easy, For Kids
Hashtags: #barley, #prosciutto