Dry Barley Soup
Recipe first for 4 people based on Barley.
Preparation:
Preparation: After soaking the barley overnight, cook it in a covered pot for about an hour in two cups of salted water. Meanwhile, stew the carrot and onion cut into small pieces, the whole garlic (which you will then remove) and the sage. Add the hot broth and cook for 10 minutes; then add the barley, the peas and beans already boiled al dente. Cook like a risotto. At the end, briefly stir in the grated Parmesan and chopped parsley and basil.
Ingredients:
Ingredients: 4 Handfuls Barley - 1/2 Onion - 1 Carrot - 100 G Fresh Peas (or Frozen Peas) - 100 G Fresh (or Frozen) Borlotti Beans - 1 Clove Garlic - 1 Tablespoon Chopped Parsley And Basil - A Few Sage Leaves - Cheese Grated Parmesan - 100 Cl Vegetable Broth - Integral Sea Salt
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