Barley and vegetable
The Barley and vegetable soup is a rustic dish of the peasant tradition that can become a "jolly single dish" for a rich and substantial but healthy meal, suitable for the whole family. This soup will warm you up and refresh you and, thanks to its invigorating and genuine properties, will give you an extra dose of energy, fiber, vitamins and precious nutrients. Barley and vegetable soup is a nutritious and tasty dish that will also be appreciated when you include it in the usual children's menu. An extra dose of Parmesan cheese, a generous drizzle of oil and lots of bruschettine di pancarré (to which you can give original shapes, such as hearts, stars) will be enough to make this barley and vegetable soup even more delicious and palatable even to the little ones, normally quite refractory to "healthy" ingredients. The Barley and vegetable soup is a must of the good table of the past: you will make it special if the vegetables will be of the highest choice and strictly in season. If you want to give your barley and vegetable soup an extra gear, add parmesan crusts, a way to rediscover the flavor of the food of the past, when in grandma's recipes the leftovers of the pantry and refrigerator were added, and everything was recycled. Enjoy your meal!
INGREDIENTS200 g pearl barley200 g green beans200 g shelled fresh peas100 g fresh spinach2 Shallots2 celery hearts1 clove of garlic1 sprig of fresh marjoram1.2 l vegetable brothCroutons2 tablespoons extra virgin olive oil (to wither)2 tablespoons extra virgin olive oil (seasoning)Salt
PreparationPut the pearl barley in a tightly meshed strainer and rinse it under running water. Bring the broth to a boil in a large pot and cook the barley for about 20 minutes. Wash and trim the green beans, cut them into 2 or 3 parts according to their length. Cut the shallots into small pieces and put them in a pan, then add the whole and crushed garlic and let them dry with a little oil and as much water, over very low heat for 7-8 minutes. Add the celery and green beans prepared and let it flavor for 2-3 minutes, at the end remove the garlic. After the time indicated for cooking the barley, pour into the pot all the vegetables that you have started to cook, add the peas, marjoram leaves and continue cooking for about 10 minutes. If the broth dries out too much, add boiling water and then season with salt. Meanwhile, peel the spinach and wash very well, then drain and chop coarsely. Add them to the other ingredients and cook for another 5-6 minutes.
Season the soup with a drizzle of oil and serve with croutons.
The Barley and vegetable soup is a rustic dish of the peasant tradition that can become a "jolly single dish" for a rich and substantial but healthy meal, suitable for the whole family. This soup will warm you up and refresh you and, thanks to its invigorating and genuine properties, will give you an extra dose of energy, fiber, vitamins and precious nutrients. Barley and vegetable soup is a nutritious and tasty dish that will also be appreciated when you include it in the usual children's menu. An extra dose of Parmesan cheese, a generous drizzle of oil and lots of bruschettine di pancarré (to which you can give original shapes, such as hearts, stars) will be enough to make this barley and vegetable soup even more delicious and palatable even to the little ones, normally quite refractory to "healthy" ingredients. The Barley and vegetable soup is a must of the good table of the past: you will make it special if the vegetables will be of the highest choice and strictly in season. If you want to give your barley and vegetable soup an extra gear, add parmesan crusts, a way to rediscover the flavor of the food of the past, when in grandma's recipes the leftovers of the pantry and refrigerator were added, and everything was recycled. Enjoy your meal!
INGREDIENTS
200 g pearl barley
200 g green beans
200 g shelled fresh peas
100 g fresh spinach
2 Shallots
2 celery hearts
1 clove of garlic
1 sprig of fresh marjoram
1.2 l vegetable broth
Croutons
2 tablespoons extra virgin olive oil (to wither)
2 tablespoons extra virgin olive oil (seasoning)
Salt
Preparation
Put the pearl barley in a tightly meshed strainer and rinse it under running water. Bring the broth to a boil in a large pot and cook the barley for about 20 minutes. Wash and trim the green beans, cut them into 2 or 3 parts according to their length. Cut the shallots into small pieces and put them in a pan, then add the whole and crushed garlic and let them dry with a little oil and as much water, over very low heat for 7-8 minutes. Add the celery and green beans prepared and let it flavor for 2-3 minutes, at the end remove the garlic. After the time indicated for cooking the barley, pour into the pot all the vegetables that you have started to cook, add the peas, marjoram leaves and continue cooking for about 10 minutes. If the broth dries out too much, add boiling water and then season with salt. Meanwhile, peel the spinach and wash very well, then drain and chop coarsely. Add them to the other ingredients and cook for another 5-6 minutes.
Season the soup with a drizzle of oil and serve with croutons.
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