| | Carrots - Peeled - 1" rough cut - 2 lb. Onions - Peeled - 1" rough cut - 2 lb. Yukon Gold Potatoes - Peeled - 1" rough cut - 2 lb Celery - 1" rough cut - 2 lb. Parsnip -1" rough cut - 2 lb. Turnip -1" rough cut - 1 lb. Zucchini, Green, 1" Rough Cut - 2 lb. String Beans, Fresh, 1" rough cut - 1 lb. Tomatoes, Large, Red, Vine ripe, Peeled & seeds, 1"Rough cut - 2 lb. Dill, Fresh, Chopped - 1 bunch Parsley, Flat Italian, Chopped - 1/2 bunch Garlic, Fresh, Crushed, Fine diced - 1 Cloves Whole Chickens – For the best taste - this would be a pullet (a young female that is not quite old enough to lay eggs) - 2 Whole (3 1/2 lb.) Lima Beans - X large - Dry - 1 cup (Uncooked) Pearl Barley - Dry - 1/2 cup (Uncooked) Dry Bay Leaves - 3 pc Ground Black Pepper - 2 teaspoons Salt, Kosher - 1 teaspoon Granulated Onion - 2 teaspoons Granulated Garlic - 2 teaspoons Tomato Paste - 1 tablespoon Canola Oil - 4 tablespoons Water - Fill Pot After all Ingredient are in the pot 1 tsp per bowl | | 1. Wash, peel & cut all fresh vegetables as per list below 2. In a pot on high heat add canola oil and sauté the carrots, onions, celery, potatoes parsnip & turnips. Add salt, black pepper, granulated onion & granulated garlic. 3. Sauté the vegetables on high heat until you have a golden brown char on the outside, the vegetables will not be cooked or soft yet. (Note: we only want to caramelize them for a little flavor and color, we do not want to cook them yet). 4. Continue for approximately another 5 minutes on high heat.
(Do not add zucchini, string beans & tomatoes at this time, they will get added later or they will be overcooked). 5. Add dry lima beans, dry pearl barley, dry bay leaves, 1/2 the dill and the flat parsley. Mix all ingredients well in the pot and cook for about 2 minutes on high heat. 6. Add 2 whole pullets & fill the pot to the top with water - bring to a boil & then turn to a simmer (you must see a light boil) 7. Cook for 3 hours. 8. Add the zucchini, string beans & tomatoes at this time with tomato paste and the rest of the chopped dill. 9. Cook for 1/2 hour. At this point shut the fire off (leave the pot on the stove) and stir every 15 minutes for 1 hour as the soup will continue to thicken and cook. | |
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