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From the Manassas Gourmet Club Dinner
"An English Holiday" |
| Quantity |
Ingredients |
Preparation Notes |
| 5 C |
Water |
- Combine water and barley in a large saucepan.
- Bring to a boil, then cover and reduce heat,
simmering for 30 minutes
- Drain and set aside
- Remove and discard root, tough outer leaves and
tops of leeks to where the dark green begins to
turn pale.
- Cut leeks into 1/4" slices
- sauté leeks in butter in a large Dutch oven for
3 - 4 minutes.
- Stir in 3 cups of the broth
- Bring to a boil, cover and reduce heat simmering
for 12 - 15 minutes or until leeks are tender
- Add reserved barley and remaining 3 cups of
broth
- Cover and cook over med-low for 30 - 35 minutes
or until barley is tender then remove from heat
- Stir in half and half, salt and pepper
- Ladle into individual bowls and garnish with
parsley.
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| 1/2 C |
Pearl Barley,
uncooked |
| 6 |
Medium Leeks (3
- 4 lbs) |
| 2 Tbsp |
Butter or
Margarine, melted |
| 6 C |
Canned, Diluted
Chicken Broth |
| 1 C |
Half & Half |
| 1 tsp |
Salt |
| 1/8 tsp |
Pepper |
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Fresh Parsley,
chopped |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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