Sunday, April 26, 2009

Barley Thyme Soup

Lazy Sunday, cool breezes and something special for lunch.  All from leftovers on hand its quite tasty and very healthy with the addition of a grain like barley.

You'll note that I subbed in green onions with their tops instead of using just a large onion.   I did this as the flavor is a bit softer then a mature onion and adds just a nice roundness to the final soup.  

Barley and Thyme Soup
  • 1 1/2 c diced ham
  • 1 med onion coarse chopped
  • 4 green onion sliced including green tops
  • 1 carrot diced
  • 1 c sliced celery
  • 1 c pearl barley
  • 2 sprigs fresh thyme
  • 2 14.5oz cans chicken broth
  • 2 T butter
  • 2 T olive oil
  • 1 T fresh ground black pepper

Heat oil and butter until butter starts to sizzle.  Add onion, carrot, celery and thyme.   Cook 5-10 minutes over medium heat until onion is soft and clear.  Add ham and barley.   Cook another 5-10 minutes until the onion begins to brown.

Add broth and 2 cans of water.  Bring to boil then reduce heat and cover.  Simmer 1 1/2 - 2 hours or until barley is al dente but cooked through.  Just prior to serving skim off the thyme sprigs.  Test seasoning and adjust if needed. 

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