Sweet Corn and Barley Chowder with Chive Dumplings

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* Exported from MasterCook *

 

Sweet Corn and Barley Chowder with Chive Dumplings

 

Recipe By :Bill Jones

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Chive Dumplings

2 eggs

1/2 cup flour

1 tablespoon cornstarch

salt and pepper -- to taste

Corn and Barley Chowder

4 cups vegetable or mushroom stock

2 tablespoons garlic -- minced

2 cups corn kernels

1 cup pearl barley -- cooked

1 cup potatoes -- peeled and diced

1/2 cup cream or milk

salt and pepper -- to taste

2 tablespoons chives -- chopped

 

In a samll bowl, whisk eggs. Add flour and cornstarch, whisking well to

incorporate. Stir in chives nad season with salt and pepper. Set aside.

 

In a small stockpot, combine stock, garlic, corn, cooked barley and

potatoes. Bring to a boil then reduce the heat and simmer uncovered for 5

minutes. Add milk adn simmer uncovered for about 10 minutes, or until

dumplings are firm.

 

To Serve ladle the soup inot bowls and garnish with chives.

 

Source:

" Sublime Vegetarian "

 

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Per serving: 375 Calories (kcal); 3g Total Fat; (7% calories from fat); 13g

Protein; 77g Carbohydrate; 94mg Cholesterol; 40mg Sodium

Food Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

NOTES : The barley offers an earthy, chewy counterpoint to the sweet corn.

You can use frozen corn, but fresh in season(particularly the variety called

Peaches and Cream) makes the best soup. Instead of chives in the dumplings,

try rosemary or sage.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0