0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Dairy Dutch 6 Servings

INGREDIENTS

1/2 c Small white beans — rinsed
And drained
8 c Water
2 tb Butter
1 sm Onion — finely chopped
2 Leeks — rinsed and sliced
1/3 c Pearl barley
1 Clove garlic — minced
1 Stalk celery — finely
Chopped
1 md Carrot — shredded
2 Ham hocks (about 2 lbs) —
Smoked
1 Bay leaf
1/8 ts White pepper
1 c Milk
Salt (optional)
Chopped parsley (for
Garnish)

INSTRUCTIONS

1. In a medium saucepan bring beans and 2 cups of the water to a boil; boil
for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
2. In a 5 1/2- to 6-quart kettle or Dutch oven, melt butter. In it cook
onion, leeks, and barley until onion is transparent. Stir in garlic,
celery, and carrot and cook 2 to 3 minutes. Add ham hocks (or ham bone),
remaining 6 cups water, beans and their liquid, bay leaf, and pepper.
3. Bring to a boil, cover, reduce heat and simmer until meat separates
easily from bone (2 1/2 to 3 hours). Remove ham hocks or ham bone; when
they are cool enough to handle remove and discard bones and skin. Discard
bay leaf. Return meat in chunks to the soup.
4. Gradually stir in milk and reheat to serving temperature (do not boil).
Salt to taste. Sprinkle each portion with parsley or chives, and serve.
Recipe By     : the California Culinary Academy
From:                                 Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“There’s more hope for murderers than the self-righteous”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?