Barley soup 2

04352 barley soup INGREDIENTS 4 PERSONS 200 g Pearl barley, 100 g of bacon, a large onion, a small bunch of parsley, celery sticks, two baby carrots, a small leek, a potato, a clove of garlic, 1/2 teaspoon of meat extract, salt and pepper.

Pour barley in a dense mesh strainer and rinse several times under running water to remove all impurities.

Drain thoroughly, then put it in a pot and pour over two litres of water; Add coarsely chopped onion, chopped celery, coarsely grated carrots, parsley, leeks cut into very thin slices, diced potatoes and garlic finely chopped.

Add the bacon cut into pieces.

Place the pot on kelp flame and simmer very gently, stirring often.

Half-cooked together the meat extract diluted in a bit of broth, taste and add salt and pepper.

Continue cooking until quanod barley will be thoroughly cooked.

When cooked, remove the saucepan from heat, let stand a few minutes, then serve in individual dishes.

This soup in the Tyrolean kitchen never fails for the entire winter season is suitable especially for children for its high nutritional and elderly people because it has no problem with chewing and digestibility.

Barley soup will keep for a long time in a cool pantry, and the ideal is to shard with a lid that closes perfectly.