Schoppa Da Giotta Buendner Barley Soup Recipes

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TUSCAN BARLEY SOUP



Tuscan Barley Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
2 sweet or spicy turkey sausage links, casings removed
1 cup pearled barley
8 cups low-sodium vegetable or chicken broth
2 medium carrots, peeled and thinly sliced into 1/2-inch-thick rounds
2 medium parsnips, peeled and thinly sliced into 1/2-inch-thick rounds
2 medium zucchini, halved lengthwise and cut into1/2-inch slices
1 fennel bulb, thinly sliced
1 medium leek, thinly sliced
One 12-ounce bunch Swiss or Rainbow chard, center stem removed and leaves chopped into 1-inch pieces
One 12-ounce bunch Swiss or Rainbow chard, center stem removed and leaves chopped into 1-inch pieces
1 Parmesan cheese rind, optional
1 dried bay leaf
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup chopped chives

Steps:

  • In a 5-quart saucepan, heat the oil over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon into small pieces, until brown, about 5 minutes. Using a slotted spoon, remove the cooked sausage and reserve.
  • Add the barley and cook stirring constantly until lightly toasted, about 4 minutes. Add the broth, carrots, parsnips, zucchini, fennel, leeks, chard, cheese rind if using, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, until the barley is tender, about 35 minutes.
  • Remove the Parmesan rind and bay leaf, and discard. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
  • Ladle the soup into bowls and garnish with the cooked sausage and chopped chives.

ZUPPA DI ORZO E FAGIOLI (BEAN AND BARLEY SOUP)



Zuppa di Orzo e Fagioli (Bean and Barley Soup) image

A hearty and filling Italian soup packed with vegetables, pancetta, cannellini beans, and pearl barley.

Provided by Erinn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 2h5m

Yield 4

Number Of Ingredients 12

½ pound pearl barley
2 tablespoons extra-virgin olive oil
2 ounces pancetta bacon, diced
¾ onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 (15 ounce) cans cannellini beans, drained and rinsed, divided
water to cover
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 sprig fresh rosemary
2 tablespoons extra-virgin olive oil, or as desired

Steps:

  • Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
  • Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.
  • Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.
  • Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.

Nutrition Facts : Calories 535.9 calories, Carbohydrate 77.2 g, Cholesterol 5 mg, Fat 17.6 g, Fiber 19.4 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 1739.1 mg, Sugar 3.3 g

SCHOPPA DA GIOTTA - BUENDNER BARLEY SOUP



Schoppa Da Giotta - Buendner Barley Soup image

Sourced from europeancuisine.com. Simple and hearty barley and bacon soup. Submitted for ZWT7. The original recipe had a whole head of garlic but I reduced this to only 5 cloves of garlic.

Provided by Coasty

Categories     Grains

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 12

60 g barley
2 1/2 liters water
1 tablespoon salt
300 g smoked pork
200 g beef
150 g speck
5 garlic cloves
1/2 cabbage
1/2 stick celery
1 carrot
3 potatoes
2 1/2 tablespoons milk

Steps:

  • Soak the barley overnight in the 2.5 liters of water. Season this water with the salt and simmer the barley and the pork and beef in it for 3 hours over low heat.
  • Add the speck about halfway through the cooking period.
  • Wash, rinse and chop finely the vegetables, and add them to the soup about 45min before completion.
  • Add the milk to finish the soup, just before serving.

Nutrition Facts : Calories 234.6, Fat 12.9, SaturatedFat 4.6, Cholesterol 18.9, Sodium 1064.9, Carbohydrate 24.5, Fiber 4.8, Sugar 2.9, Protein 6.3

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