Barley Prosciutto Soup

Name: Barley Prosciutto Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 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

No Photo

Have you made this?

Share your own photo!

By billy haze
@billyhaze

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

Rating:

★★★★★ 1 vote5

Serves:

Prep:

15 Min

Cook:

30 Min

Ingredients

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
Add Ingredients to Grocery List

How to Make Barley Prosciutto Soup

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