Dry barley soup
Instructions
After soaking the barley overnight, Cook in a covered pot for about an hour in two cups of salt water.
Meanwhile, stewed carrot and chopped onion, whole garlic (which then shall clear away) and Sage.
Add the hot broth and cook for 10 minutes; Add the barley, peas and beans already boiled al dente.
Cook like a risotto.
Eventually stir briefly with grated Parmesan and chopped parsley and basil.
Ingredients and dosing for 4 persons
- 4 punches of barley
- 1/2 onion
- 1 carrot
- 100 g of fresh peas (or frozen peas)
- 100 g of borlotti beans fresh (or frozen)
- 1 clove of garlic
- 1 tablespoon of parsley and chopped basil
- Some leaves of sage
- Grated parmesan cheese
- 100 cl of vegetable broth
- Unrefined sea salt