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Barley and vegetable soup

  • 1 hour and 15 minutes
  • Easy
  • First Courses

Ingredients: Per 4 servings

  • 7 tablespoons barley
  • 4 potatoes
  • 2 carrots
  • 1 stalk celery
  • 1 clove of garlic
  • sage
  • parsley
  • 1 leaf of bay leaves
  • 5 oz pancetta (italian bacon)
  • 1 ¾ oz butter

Preparation:

Wash the barley and put it into a pot, with the carrots, cut into pieces, the celery, finely chopped, garlic, sage and bay leaves. Add the water and the slice of pancetta whole. Cook gently for half an hour or so, then add the potatoes, cut into pieces. Once cooked, add the butter and the chopped parsley, season with salt and pepper.