Barley soup (Minestrina D'orzo)
Instructions
Pour the broth in a pan, add the rice and bring to a boil.
Reduce the heat, cover and simmer for about half an hour.
Put aside a few tablespoons barley and puree the rest.
Pour the puree into the pot, adjust salt and pepper, heat.
In a bowl beat the eggs with the Parmesan, milk, parsley, barley held aside and then dilute with hot soup.
Serve with grated cheese.
Ingredients and dosing for 4 persons
- 130 g of barley
- 150 cl of broth
- 2 eggs
- 1/2 cup of milk
- 2 teaspoons of fresh parsley
- Grated parmesan cheese
- Salt
- Pepper