Barley Soup

Simple, warm, and comforting, this soup is ideal for an easy midweek dinner that will combine the convenience of everyday cooking with the nourishing goodness of your grandma’s’ recipes. Barley soup is a staple in South-Tyrolean cuisine and in the Dolomites, too. Its unique character comes once again from speck, which gives it a distinct smoky flavor.

Tips for Making Barley Soup

The traditional soup is made with whole barley grains, which need to be soaked overnight. However, most people now use pearled barley, which doesn’t need soaking and can be cooked immediately. If you want an even richer and creamier result, try adding 1 cup whole milk (or more) about 10 minutes before the soup is ready. This is how we used to make it at home, and it was pure heaven!

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Barley Soup

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• Author: Sara Ghedina
• Yield: Serves 4 to 6 1x

Print Recipe

Description

This South-Tyrolean barley soup is hearty and comforting.

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Ingredients

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• 8 oz pearled barley
• 1 yellow onion
• 2 garlic cloves
• 2 small carrots
• 1 celery stalk
• 1/4 lb speck or smoked pancetta, cut in thick slices
• 2 bay leaves
• 2 sage leaves
• 2 medium-size potatoes, such as Yukon Gold
• 1 tbsp butter
• 1 tbsp extra-virgin olive oil
• About 5–6 cups meat or vegetable stock + more water if needed
• Salt and pepper to taste

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Instructions

1. Finely dice the onion, carrots, and celery. 
2. Peel the potatoes and place them in a large bowl covered with water to help them release the starch. Set them aside while you make the soup. 
3. Dice speck or pancetta and set it aside.
4. Heat oil and butter in a large pot, add onion and peeled garlic cloves, and cook for about 10 minutes until translucent. 
5. Add carrots and celery, season with salt and pepper, and cook at medium heat until vegetables have softened. 
6. Add diced speck and sauté for a minute or two. 
7. Add barley, sage, and bay leaves, and cook for another few minutes. 
8. Add broth to cover the barley mixture generously. Simmer covered for about 45 minutes or until the barley is tender, stirring from time to time and adding more broth or water as needed. 
9. Meanwhile, drain the potatoes and dice or cut them in chunks. About 10 minutes before barley is ready, add them to the soup and cook until they are tender. 
10. Remove bay and sage leaves, adjust the seasoning if needed, and serve right away, topping each bowl with some chives and a drizzle of extra-virgin olive oil.

Recipe, Styling and Photography by Sara Ghedina

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