Pork Barley Soup

Name: Pork Barley Soup
Yield: Makes 7 cups (1.75 l); 5 to 6 first-course servings
Cuisine: American
Ingredients: ½ cup (100 g) pearl barley; 6 cups (1.5 l) Roasted Pork Stock; 1 small onion, cut into ¼-inch (.5-cm) dice; 1 pound (450 g) boneless pork shoulder, trimmed of excess fat and cut into 1-inch (2.5-cm) cubes; 1 large bunch flat-leaf parsley, leaves only, coarsely chopped; 20 sage leaves, cut across into narrow strips; 1 medium rib celery, peeled and cut into ¼-inch (.5-cm) dice; 2 teaspoons vegetable oil; 2½ teaspoons kosher salt; Freshly ground black pepper, to taste

Preparation info

Makes 7 cups 1.75 l ) ;
5 to 6
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

For those who do not like pork, there are other barley soups in the book. The pork makes a particularly hearty first-course soup.

Ingredients

2 teaspoons vegetable oil
1 pound (450 g) boneless pork shoulder, t

Americas
United States
Starter
Soup

Method

In a medium saucepan, heat the oil over high heat. Add the pork and brown on one side. Stir in the onion, turn the pork over, and brown on the other side. Pour in a little stock and scrape the bottom of the pot to get up any browned bits. Stir in the remaining stock and the barley. Bring to a boil. Lower the heat and simmer for 45 minutes.

Stir in the celery and simmer for 5 minutes. St