| Nutritious barley soup | |||||||||
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INGREDIENTS:
PREPARATION: Scrape the carrot and the celery sticks, peel the potato and the leek. Cut everything into small cubes. Peel the garlic and the half onion and chop together. Fill a clay pot with the broth, the speck cut into cubes, the vegetables and the garlic and onion seasoning. Cook on medium heat with the lid on for 15 minutes. Add the peeled barley and salt to taste. Cook for a further hour at low heat, stirring occasionally. Once ready, remove the soup from the heat, add olive oil to taste and serve hot. Advice: you can make this plate more appetizing adding some grated parmesan cheese. |
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