Winter soup of barley and turnips
Instructions
Prelessare barley for 90 minutes by dipping it in boiling salted water; then leave it to drain and keep warm.
Bring to a boil the broth and dip the diced turnips.
After 30 minutes add barley and cook 15 minutes more.
Shortly before removing salt and adjust to taste sprinkle with pepper, parmesan and parsley.
Combine the schnapps, stir and serve hot.
Ingredients and dosing for 4 persons
- 2 rape
- 150 cl of vegetable broth
- 280 g of pearl barley
- 1 tablespoon of grappa
- Grated parmesan cheese
- Parsley
- Unrefined sea salt