Sunday, August 10, 2014

Creamy Pea and Barley Soup with Meat
In a large pot, (9- to 10-qt) over medium-high heat cook the neck bone until the meat slipped of the bone about 40 minutes.
Remove the meat from the bones Shred the meat with forks and set aside.
In a large pot, heat the olive oil over moderately-low heat, add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes, and add to the some pot used to cook the meat.
Add the meat, butter, salt, pepper, garlic, peas, potato, barley, shallots, carrots, bay leaf, celery cloves, thyme, and marjoram.
Turn the heat down to low, cover the pot, and simmer the soup at least 2 hours, until it is thickened and the peas are very tender.
Season to taste with additional sea salt and pepper.
Serve with little cream and lots of roughly cut wheat croutons fried in olive oil, and tossed with garlic, sea salt and chopped parsley.
(For a leaner, vegetarian version you could omit the meat.)
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