Prep 30 mins
Cook 35 mins
This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. This will make 3/4 gallon soup, enough for 12 8 oz servings. NOTE: "White chicken stock" is made by using unroasted chicken bones. If using store-bought chicken stock, use a low sodium variety and be careful when seasoning -- you don't want an overly salty broth.
- 2 rutabagas, diced
- 2 turnips, diced
- 2 carrots, diced
- 2 white onions, diced
- 3⁄4 bunch celery, diced
- 2 leeks, diced and washed
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3⁄4 gallon white chicken stock (see NOTE above)
- 2 bay leaves
- 1 1⁄2 lbs barley
- 4 tablespoons olive oil
- 1⁄4 lb chicken base
- 3⁄4 tablespoon onion powder
- 1⁄2 bunch fresh parsley, chopped
- 1⁄2 bunch scallion, diced (green onion)
- 1 tablespoon salt (to taste)
- 1 tablespoon pepper (to taste)
- Dice all the vegetables and mix, then set aside.
- Mix a thickening slurry of corn starch and water. This will separate easily, so keep the spoon available to re-stir just before use.
- In a saucepan, bring the chicken stock and bay leavesto a boil, then blanch the barley for 8-10 minutes.
- Heat a large saute pan, then add the olive oil and keep on medium heat.
- When oil is hot, sweat the vegetables (20-30 minutes) until they are "al dente". Season with salt & pepper.
- Add the chicken base & onion powder. Stir and let simmer for 2-3 minutes.
- When the liquid reaches a boil, stir, then add the corn starch slurry (remember to stir the slurry just before adding!).
- Continue to stir -- the soup should become thick.
- Garnish with parsley & scallions, then serve.