Barley Prosciutto Soup
By
billy haze
@billyhaze
1
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
I reduced the amount of peas from the original recipe by half because they seemed to overpower the other good flavors
Rating:
★★★★★ 1 vote
Serves:
6
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
How to Make Barley Prosciutto Soup
- 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.
- 2Stir in the chicken stock,the thin sliced prosciutto or ham and the pepper.
- 3Cover,bring to a boil.Reduce heat and simmer over low heat until the barley is tender NOT MUSHY,about 30 minutes.
- 4Add cream and peas.Heat through before serving,Do Not bring to a boil.
- 5Serve in hot tureen and bowls. Pass the cheese and nutmeg, please ,for garnish
