Barley Soup with Coffee flavouring
calories: medium
category: soup
cost: memdium
difficulty: easy
preparation time: 80
Ingredients
Onions 1
Garlic a clove
Oil 3 tablespoons
Butter 20 gr.
Celery 100 gr.
Carrots 2 medium ones
Peas 250 gr.
Espresso coffee 1 small cup
Smoked bacon 150 gr.
Pearl barley 200 gr.
Potatoes 2 large ones
Vegetable broth as required
Extra virgin olive oil as required
Salt to taste
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Wine Tips
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Garlic a clove
Oil 3 tablespoons
Butter 20 gr.
Celery 100 gr.
Carrots 2 medium ones
Peas 250 gr.
Espresso coffee 1 small cup
Smoked bacon 150 gr.
Pearl barley 200 gr.
Potatoes 2 large ones
Vegetable broth as required
Extra virgin olive oil as required
Salt to taste
See our
Wine Tips
for your meals
Preparation Dice the onion and garlic very finely and brown them in a pot with the oil and butter. Then cut the carrots and the celery into cubes and add them to the pot together with the peas (if you can’t find fresh peas, use tinned or frozen peas). Let them braise for a few minutes then add the coffee.
Mix well and let the soup cook for a little while but be sure that the coffee is not fully absorbed. Then cut the smoked bacon into cubes and add and after 5 minutes add the barley, and the potatoes cut into cubes.
Heat the vegetable broth and pour it over the soup to cover. Bring it to a boil and continue cooking stirring often. Add some salt according to your taste. Your soup will be ready when the barley is well cooked and soft. This usually takes about 30 minutes. Serve the soup with a sprinkling of extra virgin olive oil.
The Chef's tips If your barley tends to be too hard, try letting it soak for a few hours or overnight according to the instructions on the packet. Curiosity "Black as the devil, hot as hell, pure as an angel, sweet as love." Charles Maurice de Talleyrand 1754-1838 speaking of the perfect cup of coffee.
Mix well and let the soup cook for a little while but be sure that the coffee is not fully absorbed. Then cut the smoked bacon into cubes and add and after 5 minutes add the barley, and the potatoes cut into cubes.
Heat the vegetable broth and pour it over the soup to cover. Bring it to a boil and continue cooking stirring often. Add some salt according to your taste. Your soup will be ready when the barley is well cooked and soft. This usually takes about 30 minutes. Serve the soup with a sprinkling of extra virgin olive oil.
