Barley and nettle soup is a tasty and nutritious first course, perfect for colder days. Pearl barley is cooked together with nettle tops in a beef broth. The result is a soup with an intense flavor and vibrant color, enriched by the crunchiness of toasted bread croutons.
Bring the broth to a boil and add the barley and chopped nettles
Cook covered over low heat for 30-40 minutes until the barley is cooked
Season with salt and pepper and add the boiled beef cut into strips
Fry the croutons in butter, place them in bowls, and pour the soup over
Serve very hot
Pot
Wooden Spoon
Store in the refrigerator for up to 2 days
Barley and nettle soup is a traditional dish of Italian peasant cuisine, rich in autumn flavors
Italia
| Energy (kcal) | 23.39 |
| Carbohydrates (g) | 3.6 |
| of which Sugars (g) | 0.3 |
| Fat (g) | 0.3 |
| of which Saturates (g) | 0.06 |
| Protein (g) | 1.5 |
| Fiber (g) | 0.66 |
| Sale (g) | 0.17 |
