In a medium sauce pot bring the stock and barley to a boil. Reduce the heat to low and simmer for 45 minutes, uncovered.
In a dutch oven over medium heat melt the butter and then add the leeks. Cook until the leeks are softened, about 3 minutes.
Add the heavy cream, cayenne pepper, and nutmeg to the dutch oven and increase the temperature to medium high. Once the cream begins to create large bubbles and looks shiny stir in the barley.
Turn off the heat and stir in the cheese.
Taste and season with salt and pepper if needed. If its too dry add a splash more cream.
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