Chicken Barley Soup with Walnut Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Habanero peppers are fiery hot, so handle them carefully. In this dish, you simply pierce the chile with a fork and float it in the broth as the soup cooks. Remove it with a slotted spoon before serving. If you prefer milder heat, use the same technique with a jalapeño. Ingredients:
5 bacon slices, chopped |
1 1/2 cups chopped onion |
2 tablespoons minced fresh garlic |
2 (4-inch) portobello mushroom caps, chopped |
1 (3-pound) whole chicken, skinned |
1 thyme sprig |
4 1/2 quarts cold water |
8 ounces swiss chard |
1 cup uncooked pearl barley, rinsed and drained |
1 cup (1/2-inch) cubed peeled butternut squash |
1/2 cup finely chopped carrot |
1/2 cup finely chopped celery |
1/4 cup finely chopped granny smith apple |
1 habanero pepper |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup walnuts, toasted |
1/4 cup (1 ounce) freshly grated parmigiano-reggiano cheese |
2 tablespoons extra-virgin olive oil |
1 tablespoon minced fresh garlic |
1/4 teaspoon salt |
Directions:
1. Cook bacon in a large skillet over medium heat until crisp. Add onion, garlic, and mushrooms to pan; cook 5 minutes, stirring frequently. Set aside.
2. Remove and discard giblets and neck from chicken. Place chicken and thyme in a large Dutch oven over medium heat. Cover with 4 1/2 quarts cold water; bring to a simmer. Skim fat from surface; discard. Remove stems and center ribs from Swiss chard. Coarsely chop stems and ribs; reserve leaves. Add stems, ribs, and next 5 ingredients (through apple) to pan; bring to a simmer. Pierce habanero with a fork; add to pan. Cook 35 minutes or until chicken is done.
3. Remove chicken from pan; cool slightly. Remove chicken from bones; chop meat. Discard bones, thyme sprig, and habanero. Strain barley mixture through a sieve over a bowl. Reserve 4 cups of broth for another use. Return remaining 6 cups broth to pan; bring to a boil. Cook 10 minutes. Return chicken and barley mixture to pan; bring to a simmer. Add mushroom mixture. Cook 2 minutes or until thoroughly heated. Stir in 3/4 teaspoon salt and black pepper.
4. To prepare pesto, cook Swiss chard leaves in boiling water 2 minutes. Drain and rinse under cold water; drain. Place leaves, walnuts, and remaining ingredients in a food processor; process until smooth. Serve with soup.
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