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–+ servings
Broccoli and Egg Barley Soup

Broccoli and Egg Barley Soup

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Servings: 4 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

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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