Barley Soup in the Style of Trent

This barley soup begins with a quick cook of onion, carrot, celery, and pancetta in olive oil. Broth simmers first, then barley cooks until tender, finished with parsley, pepper, and Parmigiano.

Barley Soup in the Style of Trent

Print Recipe Pin Recipe

Servings: 6 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• 2 to 2 1/2 quarts 1.9 to 2.4 L Basic Homemade Meat Broth
• 2 tbsp 30 ml extra virgin olive oil
• 1/2 cup 120 ml chopped onion
• 2/3 cup 160 ml chopped carrot
• 2/3 cup 160 ml chopped celery
• 1/2 cup 120 ml chopped pancetta, about 2 oz (55 g)
• 1 1/4 cups 300 ml pearl barley
• 2 tbsp 30 ml chopped parsley
• Black pepper ground fresh from the mill
• 2 tbsp 30 ml freshly grated parmigiano-reggiano cheese
• OPTIONAL: thick slices of grilled bread

Equipment

• Pot
• Skillet

Method

 

1. Bring the broth to a simmer in a pot.
2. In a soup pot over medium heat, warm the olive oil. Add onion, carrot, celery, and pancetta and cook about 5 minutes, stirring.
3. Add all the broth, return to a steady simmer, and cook 40 minutes.
4. Add the barley and cook at a steady simmer about 1 hour.
5. Stir in parsley and pepper, then add the grated Parmigiano. Serve, with grilled bread if you like.

Tried this recipe?

Let us know how it was!