Barley soup with leeks and potatoes is a simple, comforting first course, perfect for winter: a few humble ingredients, plenty of flavor, and a creamy texture made even more pleasant by a drizzle of raw olive oil and a few fresh marjoram leaves.
Bring a large pot of salted water to the boil and cook the barley for about 15 minutes, leaving it very al dente, then drain and set aside.
Remove the tougher outer layer of the leeks, wash them well under cold water, dry them, and slice them into rounds. Peel the potatoes and cut them into regular cubes.
Pour the leeks into a saucepan with a drizzle of extra virgin olive oil and let them soften gently until just lightly golden.
Add a few tablespoons of water, cover with a lid, and let them stew for a few minutes, then add the cubed potatoes and stir carefully.
Cover with the hot vegetable stock and let simmer for about 10 minutes, until the potatoes begin to soften.
Add the barley to the saucepan, add the fresh marjoram leaves, and finish cooking over low heat for another 5 minutes. Season with salt before turning off the heat.
Serve the soup piping hot with a drizzle of olive oil, a grinding of black pepper, and, if you like, a sprinkling of grated Parmesan.
Large saucepan
Store the soup in the refrigerator, in an airtight container, for 2 days. Reheat gently in a pot or in the microwave before serving; if necessary, add a little stock or water to restore creaminess. Freezing is not recommended after adding the Parmesan.
Traditional Italian recipe, ideal as winter comfort food. For a more rustic version, some of the stock can be replaced with the barley cooking water, while for an even creamier texture some of the potato cubes can be mashed during cooking.
Italia
| Energy (kcal) | 71.91 |
| Carbohydrates (g) | 15.13 |
| of which Sugars (g) | 2.42 |
| Fat (g) | 0.22 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 2.22 |
| Fiber (g) | 2.14 |
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