Barley Soup is a hearty and tasty dish, perfect for warming up during cold winter days. Made with pearled barley, onion, potato, carrot, parsley, basil, rosemary, a ham bone and light meat broth, this soup is true comfort food. Grated Parmigiano and olive oil complete the dish, giving it a rich and creamy flavor. Try it now and be won over by its authentic taste.
Rinse the barley and cook it for 2 hours in the broth
Sauté a chopped mixture of onion, parsley, basil and rosemary in the oil and add it to the soup with the potato cut into cubes and the carrot sliced
Add the ham bone, season with pepper and salt, and cook for another hour
Serve with Parmigiano
Pot
Wooden spoon
Store in the refrigerator, covered, for up to 3 days.
This recipe is typical of the Emilia-Romagna region.
Italy
| Energy (kcal) | 154.56 |
| Carbohydrates (g) | 18.4 |
| of which Sugars (g) | 1.14 |
| Fat (g) | 5.45 |
| of which Saturates (g) | 3.2 |
| Protein (g) | 7.97 |
| Fiber (g) | 2.03 |
| Sale (g) | 0.27 |
