Soup Recipes: Pearl Barley Soup (zuppa d’orzo)
Posted on Apr 20, 2009 06:35:31 PM
Now that spring is here, and windows can be left open and kitchen aromas can fly out, let’s continue the trend of winter soup recipes (after the lentils soup). This one is taken from Tobie Puttock’s Daily Italian (reading from Europe? click here)
This soup recipe is for 4-6 people:
- 100g (3½ oz) pearl barley
- 1.5 litres (2½ pints) chicken or vegetable stock
- 3 tablespoons extra virgin olive oil
- 1 large carrot
- 1 large zucchini
- 1 large potato
- 1 leek (the white part)
- 3 sticks of celery
- 1 large onion (or half if you’re not a onion lover)
- 2-3 finely sliced cloves of garlic
- 50g (2 oz) of diced bacon
- salt, pepper
Place the barley in a bowl and cover with tap water. Let it soak for one hour.
In the meantime, chop, slice, dice everything like a mad.
Heat the stock for the soup, and in another saucepan, heat the oil and sauté gently the carrot, zucchini, potato, leek, celery, onion, garlic, pancetta.
When the vegetables are a bit tender, add the stock and the drained barley.
Cover and let the soup simmer for one hour. If you like, take off the lid the last 15 minutes to make the soup a bit thicker.
More soup recipes and vegetable recipes
