Cream of barley, potatoes and artichokes
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For 4 people: 500 g potatoes – 400 grams of artichoke hearts – 300 grams of boiled barley-vegetable stock cube 1 onion – 1 – olive oil – Soy cream – parsley – salt
Peel the potatoes and cut into dice; divide the artichoke hearts into quarters.
Chop the onion and Brown in a pan with olive oil.
Add potatoes and artichokes, let go a few minutes, then cover with hot water, add the nut for the vegetable broth and cook for about twenty minutes, until the vegetables are soft.
At this point passed all in Blender to get a thick cream.
Besides you will have boiled barley (30 minutes in pressure cooker); now, combine it with cream, put on the heat a couple of minutes, then turn off the flame and add a few tablespoons of soy cream and a drizzle of olive oil.
Mix and serve on a plate and Sprinkle chopped fresh parsley.