zuppa-d’orzo-–-tyrolean-barley-soup

1

Melt the butter in a saucepan, then add the onions and smoked pancetta. Sweat down until the onions are soft and the pancetta is lightly golden

2

Add the carrot and celery and cook for a further 6 minutes until the vegetables are soft

3

Add the pearl barley, bay leaves, potatoes and stock and simmer for 30 minutes

4

Taste and season with salt and pepper. Serve immediately

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