Ingredients
SERVES 4
– 100 g barley
– 50 g chickpeas
– 250 g fresh mushrooms finely sliced
– 1 shallot finely chopped
– 1 carrot Brunoises-diced
– 1 stalk of celery Brunoises-diced
– some celery leaves minced
– 2 tbsps. EVO
– 8 coarsely chopped roasted chestnuts
– 6 cups vegetable broth
– 2 tbsps. fresh parsley minced
– a pinch of smoked salt
– black pepper to taste freshly ground
Directions
Soak the chickpeas for 4 hours in cold water. Then rinse them, drain and set aside. Meanwhile, lightly fry the shallot into 2 tablespoons of EVO. Then, pour in the vegetable broth; add some salt, the barley and the chickpeas. Once barley is half-cooked, ab. 20 minutes, add celery and carrot. For a more liquid soup, add vegetable broth as required. Once vegetables are almost cooked, stir in the chestnuts. Right after, also incorporate the porcini mushrooms and celery leaves and let everything cook for 7-8 more minutes. Sprinkle with parsley and salt to taste at the very last. Dress with a drizzle with EVO and a pinch of black pepper right before serving.
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