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–+ servings
Barley Soup in the Style of Trent

Barley Soup in the Style of Trent

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Servings: 6 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

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.

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