Barley Prosciutto Soup

Barley Prosciutto Soup

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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


★★★★★ 1 vote

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

How to Make Barley Prosciutto Soup


  1. 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.
  2. Stir in the chicken stock,the thin sliced prosciutto or ham and the pepper.
  3. Cover,bring to a boil.Reduce heat and simmer over low heat until the barley is tender NOT MUSHY,about 30 minutes.
  4. Add cream and peas.Heat through before serving,Do Not bring to a boil.
  5. Serve in hot tureen and bowls. Pass the cheese and nutmeg, please ,for garnish

Printable Recipe Card

About Barley Prosciutto Soup

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

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