Barley soup is a hearty and fragrant first course, typical of the Friulian culinary tradition. Pearled barley is cooked together with seasonal vegetables and speck, a smoked cured meat that gives the dish a unique flavor. Enjoy it hot on a cold winter evening.
Peel the onion and the potato and scrape the carrot
Wash all the vegetables and cut them into cubes about 15 cm thick and cut the speck to the same size as the vegetables
Place everything in a saucepan, pour in the broth and bring to a boil over medium heat
Cover and cook for 25 minutes over medium heat
Serve hot
Frying pan
Pot
Store in the refrigerator for up to 2 days
Typical dish of the Friuli-Venezia Giulia region
Italy
| Energy (kcal) | 27.26 |
| Carbohydrates (g) | 3.58 |
| of which Sugars (g) | 0.65 |
| Fat (g) | 0.73 |
| of which Saturates (g) | 0.19 |
| Protein (g) | 1.66 |
| Fiber (g) | 0.4 |
| Sale (g) | 0.21 |
