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Ingredients:
1 (14-ounce) can milk eagle brand
1 1/2 cups water
1/2 cup coarse salt
3 eggs
1/4 cup butter or margarine (softened)
1 1/2 teaspoons vanilla extract
1 cup flaked coconut |
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Instructions:
1. Heat oil in a large saucepan over medium heat; add onion and celery and cook, stirring until beginning to soften, 2 to 4 minutes. Grated or finely chop 1 clove garlic; add to the pan and cook, stirring, until fragrant, about 1 minute. Add broth, chicken and barley. Bring to a gentle simmer. Cover and cook over low heat until the chicken is cooked through, ab
out 20 minutes. Transfer the chicken to the plate with a slotted spoon. Return to the broth to a simmer and cook until the barley is tender, 20 -30 minutes.
2. Meanwhile, shed the chicken or cut intgo bite size pieces; discard the bone.
3 When the barley is done, add the chicken, tomatoes and juice, asparagus, peas, salt, and a grinding of pepper, return to a simmer. Cover and cook over low heat until the asparagus is tender, about 5 minutes more.
4. Coarsely chop the remaining garlic clove. Gather basil, orange zest and the garlic and finely chop together.
Ladle the soup into bowls and sprinkle each serving with a generous pinch of the basil mixture.
265 for two cup serving. |