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Barley Soup
Clara Family, Newton, MA
“This is a traditional and hearty soup served on cold winter eve- nings in South Tyrol, in northern Italy near the border of Austria. The original recipe uses smoked pork chops and ribs, but that is quite hard to get.”
Petra Burger Clara
INGREDIENTS Serves 8
2 to 3 bacon slices, chopped
1 yellow onion, cut into 1⁄4-inch pieces
2 to 3 carrots, cut into 1⁄4-inch pieces
2 to 3 celery stalks, cut into 1⁄4-inch pieces
1 cup pearl barley, rinsed
Salt
Ground black pepper
8 cups beef or vegetable broth 1 or 2 bay leaves
1 or 2 russet potatoes, cut into 1⁄4-inch cubes
1 pound ham, cut into 1⁄4-inch cubes
PREPARATION
1. In a large pot over medi- um heat, cook the bacon, stirring occasionally, until browned, 5 to 7 minutes. Add the onion, carrots and celery and cook, stirring occasionally, for about 2 minutes. Add the barley, salt and pepper and cook, stirring, for 2 minutes.
2. Add the broth and bay leaves, raise the heat to high and bring to a boil. Lower the heat, cover partially and simmer, stirring occasional- ly, until the barley is tender, about 1 hour. Add more water to the pot if needed.
3. Remove the bay leaves and discard. Add the potatoes and ham and simmer until the potatoes are tender, 10 to 15 minutes more.
4. The soup tastes even better reheated the next day. It also freezes well.
16 – TASTE OF HOME