Barley soup recipe

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Cuisine: Italian
Prep Time: 20 min(s)
Cook Time: 2 hr(s)
Serves 4

Ingredients

100g speck (or smoked prosciutto), diced
100g pearl barley, soaked for 3-4 hours
1 potato
1 small onion
1 carrot
½ leek
1 stalk of celery
½ cup chopped parsley
Chopped chives, to garnish

Stock
1¾ litres of water
1 chicken
1 small onion, chopped
1 carrot, chopped
½ leek, chopped
1 small stalk of celery, chopped
3 bay leaves
1 bunch thyme
Salt

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Preparation

To make the stock, boil water in a large saucepan. Add the chicken, onion, carrot, leek, celery, bay leaves and thyme. Cook for 2 hours. Scoop out fat.

Sauté the speck in a large pot. Add the barley and pour in the stock. Cook, over low heat, for about 2 hours or until soft.

In the final 20 minutes of cooking, add the potato, onion, carrot, leek and celery.

To serve, add the vegies to the soup, along with the parsley. Add salt and pepper to taste. Garnish with chives.

Wine to match: Terlaner – Pinot Grigio

If you enjoyed this Barley soup recipe then browse more Italian recipes, soup recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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