|
Onion and Barley Soup |
| Preparation time: 10 minutes |
| Cooking time: 35 minutes |
| Ingredients (Serves 4) |
| 7oz. (200 gr.) |
Pearled barley |
| 2 |
Red onions sliced Julienne style |
| 1 |
Shallot sliced finely |
| 1 |
Stalk celery minced |
| 2 |
Mini sweet peppers (or half regular pepper) minced |
| 4 |
Small bay leaves |
| 1/2 |
Stick cinnamon |
| 3/4 cup |
White wine |
| 2 Tbs. |
Extra virgin olive oil (EVOO) |
| 1.5 quart (1.5 lit.) |
Vegetable broth |
| • |
Coarse sea salt and freshly ground black pepper to taste |
| • |
Whole wheat bread to taste, cubed and toasted. |
| Preparation |
| • |
Sauté 1 and a half onion and shallot in a deep pan on medium heat for about 3-4 minutes, until slightly golden. |
| • |
Add celery and sweet pepper, mix, and sauté for 3-4 more minutes. |
| • |
Add barley, mix well and bring heat to high. |
| • |
Add wine, stir and cook until evaporated (2-3 minutes). |
| • |
Add vegetable broth, bay leaves and cinnamon. |
| • |
Lower heat to medium, add coarse salt and freshly ground black pepper to taste and cook for 25 minutes, stirring from time to time. |
| • |
Turn off heat, cover, and let rest for 10 minutes before serving. |
| • |
In the meantime sauté remaining onion in non stick frying pan without oil or any grease. |
| • |
Top soup with sautéed onion and toasted bread on individual bowls. |
| • |
Serve with freshly grated Parmigiano Reggiano or Grana Padano cheese and drizzle EVOO on top (optional). |
| |
|
Click on the images above to see larger pictures |
| Comments |
| • |
Very filling and satisfying in cold fall/winter days. |
| • |
Your vegan guests can forego the optional grated cheese and enjoy this delicious soup as well. |
| Wine and Beverage Pairing |
| • |
Chianti DOCG, Occidental SuperTuscan, Toscana Rosso IGT Montalpruno, Toscana Rosso IGT SuperTuscan Occhini, Primitivo di Manduria DOC Le Baccanti. |
YOU ARE HERE >>
