Guest Blogger: Celeste’s Barley Soup
My lovely friend Celeste has her sassypants on in this post, but don’t listen to her. She really wants you to try her barley soup!
Here’s a picture of her with her bf Tim last time she was in Chicago. Can you believe all that sassafrass comes from one such cute lady?
Celeste’s Barley Soup:
I love barley soup. I don’t care if you don’t. You have no idea what you’re missing. It is delicious. Please don’t try it. I’m not interested in sharing this love of barley soup. It’s mine and I like it that way just fine.
Kate asked very nicely for my recipe so this is for her. Not for you. Please do not read any further. Especially if you don’t love barley soup.
Dear Kate, Marcella Hazan’s recipe for barley soup in the style of Trent (that’s in Italy) is easy to make and packed with flavor. A regular taste explosion! You will want to spoon endless amounts into your mouth. It’s that delicious. Abbondanza!
Unfortunately I don’t have any pictures because naturally I ate it all.
Here’s what you need to enter pleasure dome, if you dare:
Marcella Hazan’s Barley Soup in the Style of Trent
1 1/4 c. pearl barley, rinsed well
1/4 c., plus 2 tbsp., extra virgin olive oil
1/2 c. onion, diced
2 stalks of celery, diced
1/3 c. pancetta diced
2-3 carrots, peeled and diced
1 potato peeled and diced
1 tsp. fresh rosemary, minced
1 tb parsley, minced
1 beef bouillon cube
Salt and pepper
Freshly grated parmigiano reggiano
Add barley to large soup pot, cover with three inches of water, and simmer for about 40 minutes. Meanwhile, saute the onion in the olive oil until golden, add pancetta and cook until just crisp. Add the parsley and rosemary, stir for a minute, and then turn off heat.
When barley is cooked, add the onion/pancetta/parsley/rosemary to the soup pot along with the potatoes, carrots, celery, bouillion cube and water if you need it. Let it simmer for about 20 minutes until the potato is cooked. Add the parmigiano just before you serve.