Barley Vegetable Chowder Recipe - Cooking Index
Barley Vegetable Chowder Recipe - Cooking Index
| 6 cups | 1422ml | Chicken broth or water |
| 1/2 cup | 118ml | Pearl barley |
| 1 cup | 237ml | Boiling potato (medium) |
| 1 cup | 237ml | White turnip (medium) |
| 1 | Celery rib | |
| 2 | Carrots - (to 3) | |
| 6 | Scallions | |
| 1 | Red kidney beans - (16 oz) - drained, rinsed | |
| 1 | Escarole or romaine lettuce | |
| Grated Parmesan or pesto topping - (optional) | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Combine the broth and barley in a soup pot and bring the liquid to a simmer over medium heat. Add each vegetable to the pot as you prepare it; peel the potato and turnip and cut them into 3/4-inch chunks. Dice the celery, peel and slice the carrots into rounds, 3/4-inch thick.
When all of the vegetables are in, bring the liquid to a boil, then cover and reduce the heat and simmer gently for 30 minutes.
Meanwhile thinly slice the scallions, including 4 inches of the green tops. Rinse and coarsely chop the escarole.
Add the beans to the soup; season to taste with salt and pepper. Simmer, covered 15 minutes longer. Add the escarole and scallions and simmer until wilted, about 2 minutes.
Adjust the seasoning and serve very hot with grated Parmesan on the side.
This recipe yields 4 to 6 servings.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6630 broadcast 03-07-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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