barley prosciutto soup
(1 rating)
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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
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(1 rating)
yield
6
prep time
15 Min
cook time
30 Min
Ingredients For barley prosciutto soup
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4 Tbspbutter or margarine
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1/4 cfinely chopped shallots
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1/4 cpearl barley,
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3 cchicken broth
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1/4 lbprosciutto or other dry-cured ham,cut into julienne strips
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1/4 tspblack pepper,freshly ground
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1 cheavy cream, cold (optional)
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5 ozfrozen baby peas (petits pois) about half a package
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1 cgrated or shredded parmesan cheese and a little nut meg as garnish
How To Make barley prosciutto soup
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1Stir 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.
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2Stir in the chicken stock,the thin sliced prosciutto or ham and the pepper.
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3Cover,bring to a boil.Reduce heat and simmer over low heat until the barley is tender NOT MUSHY,about 30 minutes.
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4Add cream and peas.Heat through before serving,Do Not bring to a boil.
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5Serve in hot tureen and bowls. Pass the cheese and nutmeg, please ,for garnish
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