Chicken Barley Soup
Ingredients:
| 20 lb. |
Chicken leg and thigh, poached, diced, stock reserved* |
| 7 lb. |
Onions, diced |
| 7 lb. |
Celery, diced |
| 7 lb. |
Carrots, diced |
| 4 lb. |
Celery root, diced |
| 6 each |
Leeks, diced cleaned thoroughly |
| 6 lb. |
Barley, cooked, set aside |
| 11 gals. |
Chicken stock* |
| 6 oz. |
Chicken base |
| 3 bunches |
Parsley, chopped for garnish |
| |
Salt and pepper to taste |
Method:
- In a steam kettle, sweat all of the vegetables until soft.
- Add the diced chicken, cooked barley, stock and base. Simmer for approximately 40 minutes.
- Correct the seasoning and add parsley to each Bain Marie.
Source: Chef Keith Hammerich, CCSF
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