Barley soup (6)
Instructions
Cut the vegetables into small pieces and put into a large pot with vegetable broth with smoked meat; When it boils add the barley fists and continue cooking over low heat for at least three hours, stirring occasionally with a wooden spoon.
Serve with grated grana trentino on and a little olive oil.
It is a dish that you can save and warm up for a few days .
.
.
and definitely the last day will be tastier.
The soup also has a low-fat version, i.
e.
, instead of adding the smoked meat, half-cooked you add enough milk and butter at the end.
Ingredients and dosing for 4 persons
- Water
- 4 punches of barley
- 1 handful of dried beans
- 1 piece of bacon
- Carrots
- Potatoes
- Celery
- Grana trentino
- 1 thread of olive oil extra virgin
- Salt