barley prosciutto soup

(1 rating)
Recipe by
billy haze
Philadelphia, PA

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 rating)
yield 6
prep time 15 Min
cook time 30 Min

Ingredients For barley prosciutto soup

  • 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

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