Name: Pearl barley soup
Yield: 4
Cuisine: Italian
Ingredients: Pearl Barley: 150 g; Carrot: 1; Celery: 1 stalk; Onion: 1; Potatoes: 1; Laurel: 2 leaves; Chive: 4 strands to be chopped; Black Pepper: q.s.; Salt: q.s.; Butter: 40 g; Extra Virgin Olive Oil: 2 tablespoons; Beef Broth: 1 l

Kompartí
4,986 Bisti
Gusta 0

Ingredients

Adjust Servings:

	150 g Pearl Barley
	1 Carrot
	1 stalk Celery
	1 Onion
	1 Potatoes
	2 leaves Laurel
	4 strands to be chopped Chive
	q.s. Black Pepper
	q.s. Salt
	40 g Butter
	2 tablespoons Extra Virgin Olive Oil
	1 l Beef Broth

Bookmark this recipe

You need to login òf register to bookmark/favorite this content.

Features:

Cuisine:

Italiano

55
Serves 4
Easy

Ingredients

150 g Pearl Barley
1 Carrot
1 stalk Celery
1 Onion
1 Potatoes
2 leaves Laurel
4 strands to be chopped Chive
q.s. Black Pepper
q.s. Salt
40 g Butter
2 tablespoons Extra Virgin Olive Oil
1 l Beef Broth

Directions

Pearl barley soup is a typical and ancient dish of Trentino Alto Adige, prepared with pearl barley and vegetables cut into small cubes.

Steps

1 Done	To prepare the barley soup start by cleaning the vegetables (onion, carrot, celery, potato) and cut them into small squares.
2 Done	Put the butter in a pan and when it is melted add the onion and let it dry.
3 Done 5	Also toss the carrot and celery in the pan and fry for 5 minutes.
4 Done	Add the pearl barley, which you have washed under running water and drained. Add 3 òf 4 ladles of beef broth to the barley. Then add the bay leaves and cook the soup over low heat until the barley is cooked, taking care to add when needed some hot broth.
5 Done	10 minutes before the end of cooking add the diced potatoes.
6 Done	When cooked, turn off the heat, kuminda, add the chopped chives, extra virgin olive oil and season with salt.
7 Done	Serve immediately with grated Parmesan Cheese on the table!