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Barley vegetable soup

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 2 people
160 g of decorticated barley
4 thin slices of artichoke hearts
1 onion cut into rings (including the green part)
1 diced potato
100 g nettle or dandelion florets
chopped parsley
1 clove garlic, minced
3 tablespoons extra virgin olive oil
salt to taste.

Instructions

In a saucepan, sauté the onion in the oil, add the other vegetables, cover and let simmer for 5 minutes on low heat.
Season with salt, cover with water, cover and cook for 30 minutes over low heat.
Remove from heat, blend half the soup and blend it with the rest.
Pour the cooked barley.
Garnish with chopped parsley and serve hot.
Artichokes can be replaced even by asparagus.


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Notes

(Ricetta tratta dal giornalino News Esselunga)

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