International Cooking School Vacations: Zuppa di farro e zucca gialla (Barley and Squash Soup)

Zuppa di farro e zucca gialla (Barley and Squash Soup)

February 2007

Zuppa di farro e zucca gialla (Barley and Squash Soup)

A warm, hearty meal for winter, brought to you by the wonderful Chef Claudio of
A Classic
Tuscan Table with Chef Claudio. Claudio recently prepared this soup at a recent demonstration class
we held during his recent visit to Chicago. Please read our
February Newsletter for details, and let us know if you like of the other recipes from the event.

Ingredients

  • 80 gr barley
  • ½ c. winter squash pulp
  • 4 tbsp olive oil
  • ½ red onion, diced
  • ½ c. peeled crushed tomato
  • 2 tbsp whole milk
  • hot chicken, beef, or vegetable stock

Directions

Sauté the diced onion in oil.

Cut the squash pulp into small pieces and add.

Cook 5 minutes.

Add the barley, then enough broth to cover.

Keep adding broth bit by bit as it evaporates until the barley is cooked, for 1 hour.

Mid-way through, after 30 minutes, add the tomato, and the 2 tbsp milk.

Finish cooking.

Serve with a drizzle of extra virgin olive oil on top.

Serves 4.