Barley soup is a hearty and fragrant first course, typical of the Friulian culinary tradition. Pearl 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 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 moderate heat
Cover and let cook for 25 minutes over moderate heat
Serve very hot
Pan
Pot
Store in the refrigerator for up to 2 days
Typical dish of the Friuli-Venezia Giulia region
Italia
| 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 |
