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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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This pureed soup is super fast to put together, though it takes a while to cook. It's well worth the effort. Serve it with some fresh bread to dip. Ingredients:
5 cups chicken stock |
1 cup pearl barley, rinsed thoroughly |
1 onion, chopped |
1 carrot, sliced |
2 celery ribs, sliced |
1 bay leaf (laurel) |
4 sprigs fresh parsley |
chicken carcasses (optional) or ham bone (optional) |
salt & freshly ground black pepper |
1 cup heavy cream or 1 cup half-and-half or 1 cup milk |
Directions:
1. Combine all the ingredients except the cream in a pot and bring to a boil over high heat.
2. Skim off and discard any foam that appears on the surface.
3. Reduce the heat and simmer covered until the barley is tender, 1 to 1 1/2 hours.
4. Discard the chicken carcass or ham bone if used.
5. Puree the soup in an electric blender or food processor and return to the pot.
6. Add the cream and heat.
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