Winter vegetable and barley chowder

7 Servings

Ingredients

Quantity Ingredient
½ cup Pearl barley
1 cup Water
3 tablespoons Unsalted butter
1 cup Diced smoked ham
1 large Onion; finely chopped
3 Cloves garlic; minced
1 medium Carrot; peeled and diced
1 medium Parsnip; peeled and diced
1 cup Diced peeled rutabaga
1 Leek; white part only, rinsed well, chopped
1 cup Finely shredded cabbage
6 cups Chicken stock
1 cup Heavy cream
Salt and pepper
1 pinch Dried thyme
¼ teaspoon Freshly grated nutmeg
⅓ cup Freshly grated Parmesan cheese

Directions

Soak the barley in the water for 6 hours or over night. Melt the butter in a large heavy pot over medium-low heat. Add the ham; cook until the edges turn gold, about 5 minutes. Stir in the onion; cook 2 minutes. Add the garlic; cook 3 minutes longer. Add the carrot, parsnip, rutabaga, leek, and cabbage. Cook, covered, 10 minutes. Add the chicken stock and heat to boiling. Reduce the heat and simmer partially covered for about 30 minutes.

Add the barley and cook for 15 minutes more. Reduce the heat to low, and slowly stir the cream into the chowder. Warm the chowder through, but do not allow it to boil. Season with salt and pepper, the thyme and nutmeg.

Just before serving, sprinkle the surface with the Parmesan. Serves 6 to 8.

Recipe by: unknown cookbook

Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@...> on Feb 6, 1998

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