Barley and spinach soup
Presentation
Imagine returning home after a long day and being greeted by the enveloping aroma of a comfort food from times gone by. Barley and spinach soup is one of the most cherished treasures of Italian cuisine: a simple, authentic, and incredibly nutritious dish that warms the heart from the first bite. In this article, I'll reveal how to transform a few simple ingredients from the peasant tradition into a welcoming, balanced, and flavorful first course. Sit back and discover with me the secrets to making it to perfection right in your own kitchen!
Ingredients:
- 150g pearl barley
- 100g fresh spinach
- 300g potatoes
- 1 small shallot (about 15g)
- 1 chilli pepper
- 1 litre broth
- olive oil to taste
- salt to taste
Preparation:
1 Peel the shallot and finely chop it. 2 Peel the potatoes and cut them into 2-3 cm cubes. 3 Open the chili pepper, remove the seeds, and roughly chop it.
4 Sauté the shallot in a drizzle of olive oil, add the potatoes with a little salt, and sauté over medium heat for about 5 minutes. 5 Then add the chili pepper and a ladle of broth, and 6 reduce 80% of the liquid.
7 In a pot, toast the barley with a drizzle of olive oil over medium heat for about 3 minutes, stirring constantly. 8 Then, add 4 ladles of broth, the potatoes, and a pinch of salt. Stir and cook over medium-low heat for about 20 minutes. If it becomes too dry, add more broth. 9 Finally, add the washed spinach, cover with a lid, and cook for 5 minutes. Then stir and cook for another 5 minutes. Serve the soup hot and enjoy!
Advise
- Broth : You can use your favorite broth. Vegetable broth is perfect for a completely vegan dish with a more delicate flavor, or meat broth is perfect for a bolder flavor.
- Cheese : if you like, you can also add a sprinkling of Parmesan or Pecorino at the end, but it's delicious just like that too.
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