Bean and barley soup

Juha od orza i fažola

By: Ino Kuvacic
From: Dalmatia
Serves: 6

This is a lovely, hearty soup that is a meal in itself, best eaten on cold winter days. It’s better to eat this soup a few hours after making it, or even the next day, so that all the flavours have time to develop. Barley is an ancient grain with plenty of health benefits. It can be used in salads, in soups like this or thick, rich stews.

Ingredients

Quantity	Ingredient
2	garlic cloves
1	onion, chopped
1	carrot, diced or grated
1	celery stalk, chopped
2	floury potatoes, chopped, such as coliban or king edward
100 grams	pancetta, cut into pieces
or 1	smoked ham hock
2 litres	chicken or vegetable stock
200 grams	borlotti beans, soaked in water overnight then drained
200 grams	barley
1 litre	milk
1 tablespoon	extra virgin olive oil
1 tablespooon	red wine vinegar
	sea salt
	freshly groound black pepper
2 tablespoons	fresh flat-leaf parsley, chopped, to garnish

Method

Place all the vegetables, the bay leaf and the pancetta or ham hock in a large saucepan over high heat and cover with the stock. Bring to the boil and simmer for 30 minutes. Add the soaked beans and simmer for another 20–30 minutes. Do not season the soup until the beans are soft.
Take around one-third of the beans and soup out of the pan and process in a blender. Return the purée to the pan (this will thicken the soup), then add the barley and milk. Season with salt and pepper and simmer for another 20 minutes until the barley is cooked through. Right at the end, add the olive oil and vinegar, garnish with parsley, then serve.

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Bean and barley soup

Juha od orza i fažola

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