Zuppa di grano soup with pearl barley and spring onions Recipe
Recipe Ingredients for Zuppa di grano soup with pearl barley and spring onions
| Amount | Ingredient |
|---|---|
| 250 grams | coarse pearl barley |
| 2 bunches | Spring onions |
| 2 pcs | Tomatoes |
| 6 tbsp | Olive oil |
| some | Salt and pepper |
| 1 pc | dried red chili pepper |
| 2 nos | Garlic |
| some | Basil for garnish |
Zuppa di grano soup with pearl barley and spring onions Recipe Directions
Wash the scallions and slice into rings. Wash the tomatoes and chop as finely as possible.
2 tablespoons oil in a large saucepan and saute the onions about 5-10 minutes. Add the chopped tomato and sauté briefly. The pearl barley together with 1 1 / 4 L of water. Season with salt and pepper and let simmer over low heat about 30 minutes until the grains are tender.
Finely chop the chilli, garlic, peel and press. Heat the remaining oil in a small saucepan (not too strong). Chilli and garlic and sauté enter into.
Season to taste the soup again and spread on four plates. Drizzle with the sharp oil and garnish with basil. You might want to sprinkle some freshly grated Parmesan or above.
