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Minestra Di Orzo E Pollo
The Silver Spoon, Phaidon Press

Serves 4

• 2 chicken portions
• 2 onions, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• generous 1/2 cup barley
• 2 tablespoons butter
• scant 1/2 cup dry white wine
• 1/2 teaspoon ground cumin
• salt and pepper
• water

Put the chicken, one of the onions, the carrot and celery in a pan, add 8 3/4 cups water and bring to a boil.

Lower the heat and simmer for 1 hour, skimming the surface occasionally.

Meanwhile, cook the barley in salted, boiling water for 30 minutes, then drain well.

Melt the butter in a skillet, add the barley and the remaining onion and cook over low heat, stirring occasionally, for 5 minutes.

Sprinkle with the wine and cook until it has evaporated.

When the chicken is cooked through, lift it out of the stock with a slotted spoon.

Remove and discard the skin and cut the meat off the bones.

Return the meat to the stock, add the barley mixture and cook for a further 10 minutes.

Stir in the cumin and season with salt and pepper to taste.

Ladle into a soup tureen and serve.


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