Yield: 1 Servings
|6 cups||Chicken broth or water|
|½ cup||Pearl barley|
|1 medium||Size boiling potato|
|1 medium||Size white turnip|
|1 \N||Rib celery|
|2 \N||Carrots; (up to 3)|
|16 ounces||Canned red kidney beans; drained and rinsed|
|1 bunch||Escarole or romaine lettuce|
|\N \N||Grated Parmesan or pesto topping; optional|
|\N \N||Salt and pepper|
COOKING MONDAY TO FRIDAY SHOW # MF6630 Combine the broth and barley in a soup pot and bring the liquid to a simmer over medium heat Add each vegetable to the pot as you prepare it; peel the potato and turnip and cut them into ¾ inch chunks. Dice the celery, peel and slice the carrots into rounds, ¾ inch thick.
When all of the vegetables are in, bring the liquid to a boil, then cover and reduce the heat and simmer gently for 30 minutes.
Meanwhile thinly slice the scallions, including 4 inches of the green tops.
Rinse and coarsely chop the escarole.
Add the beans to the soup; season to taste with salt and pepper. Simmer, covered 15 minutes longer. Add the escarole and scallions and simmer until wilted, about 2 minutes.
Adjust the seasoning and serve very hot with grated Parmesan on the side.
Yield: 4 to 6 servings
Posted to recipelu-digest by molony <molony@...> on Mar 09, 1998