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Italian barley soup
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| Artist: |
_ |
| Categories: |
Italian, Soups & Stews, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| quart | Stock | | 2
| cup | Water | | 3/4
| cup | Barley | | 1
| cup | Celery, chopped | | 1
| cup | Carrot, grated | | 1
| cup | Onion, chopped | | 4
| | Cloves garlic, crushed | | 1/2
| cup | Red wine | | | Lemon peel 1"x? | | | Pepper & salt | | 1/2
| tbsp | Basil | | 1/4
| tbsp | Oregano | | 1/2
| cup | Fresh parsley | | 2
| | Bay leaves | | 1/2
| tbsp | Rosemary | | 2
| | Tomatoes, chopped | | 4
| tbsp | Tomato paste | | | Grated Parmesan or Romano |
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Procedures:
| 1 | Bring stock and water to boil. | | 2 | Add barley and reduce heat. | | 3 | Add vegt"s, wine, peel, pepper and salt and simmer for 2 hrs. | | 4 | Covered. | | 5 | Stir often to prevent barley from sticking to the pot. | | 6 | add herbs, tomatoes, and paste. | | 7 | Continue simmering for an hour, covered. | | 8 | Add a handful of grated cheese before serving. |
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