Barley Vegetable Chowder (Michele Urvater) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ingredients:
6 cups chicken broth or water |
1/2 cup pearl barley |
1 medium size boiling potato |
1 medium size white turnip |
1 rib celery |
2 to 3 carrots |
6 scallions |
16 ounce can red kidney beans, drained and rinsed |
1 bunch escarole or romaine lettuce |
grated parmesan or pesto topping, optional |
salt and pepper |
Directions:
1. 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.
2. 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.
3. Meanwhile thinly slice the scallions, including 4 inches of the green tops. Rinse and coarsely chop the escarole.
4. 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.
5. Adjust the seasoning and serve very hot with grated Parmesan on the side.
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