Broccoli and Egg Barley Soup

Broccoli is boiled until tender, then warmed with garlic in olive oil before broth goes in. Egg barley or small pasta cooks right in the soup, and the finished bowl is served with Parmigiano.

Broccoli and Egg Barley Soup

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Servings: 4 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• 1 lb 455 g broccoli
• Salt
• 1/3 cup 80 ml extra virgin olive oil
• 2 tsp 10 ml chopped garlic
• 4 cups 960 ml Basic Homemade Meat Broth, OR 1 quart (0.95 L) canned beef broth diluted with 3 cups (720 ml) water
• 2/3 cup 160 ml manfrigul OR other egg barley OR cooked barley OR small, coarse, boxed soup pasta
• 1 tbsp 15 ml chopped parsley
• Freshly grated parmigiano-reggiano cheese for the table

Equipment

• Pot

Method

 

1. Boil the broccoli in salted water until tender. Drain and cut into coarse pieces.
2. Put olive oil and chopped garlic in a soup pot over medium heat. Cook until the garlic turns pale gold.
3. Add the broccoli, turning it over to coat, and cook about 5 minutes.
4. Add the broth and simmer 5 minutes.
5. Add the manfrigul (or other listed substitute) and cook until done, stirring from time to time.
6. Stir in parsley and taste for salt. Serve with grated Parmigiano.

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