Vegetable soup with Pearl Barley from Colfiorito
Ingredients for 4 people
150g of Pearled Barley, 2 bay leaves, 1 litre of broth, 50g of butter, 1 carrot, ½ onion, 1 teaspoon of parsley finely diced, 3 tablespoons of extra virgin olive oil, 100g of bacon (or 1 slice of bacon), 1 potato, ground pepper, fine sea salt, ½ celery stalk.
Wash the vegetables and cut into small pieces. In a saucepan, warm up the butter and when it foams add the onion, let it brown for 2 minutes, then add the celery and the carrot cut into pieces and brown for 2 minutes. Wash the Pearled Barley to eliminate impurities, than drain and put it into the saucepan with the onion, the carrot and the celery, the bay leave and the slice of bacon.
After 2 minutes, pour the hot broth into the saucepan and cook for approximately 20 minutes. Add some salt as you like. Add some hot broth if too dry. Before serving, eliminate the slice of bacon and the bay leave. Add the parsley, the fresh ground pepper and stir. Season with extra virgin olive oil.