New York City Chefs Daily Recipe for 11/08/2001 : Recipe for Vegetable and Barley Soup
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Vegetable and Barley Soup recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 11/08/2001 : Recipe for Vegetable and Barley Soup
"Vegetable and Barley Soup"

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"As we graze it grows"

1 cup pearl barley, preferably organic
9 cups fresh or canned beef stock or water, or a combination of both
3 tablespoons olive oil
2 carrots, finely chopped
1 large onion, finely chopped
2 stalks celery, finely chopped
1 leek, thinly sliced
1 large potato, finely chopped
1/2 cup diced ham
1 bay leaf
3 tablespoons chopped fresh parsley
1 small sprig fresh rosemary
Salt and Freshly ground pepper
Grated Parmesan cheese (optional)

Pick over the barley, and discard any stones or other particles.  Wash it in cold water. Put the barley to soak in cold water for at least 3 hours.  Drain the barley and place in a large saucepan with stock or water. Bring to a boil, lower the heat and simmer for 1 hour.  Skim off any scum.  Stir in the oil, all the vegetables and the ham.  Add the herbs. If necessary add more water.  The ingredients should be covered by at least 1 inch. Simmer for 1 to 1 1/2 hours, or until the vegetables and barley are very tender.  Taste for seasoning, adding salt and pepper.  Serve hot with Parmesan.  Serves 6-8.
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