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

January 30, 2010  |  By The International Kitchen
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Zuppa di farro e zucca gialla (Barley and Squash Soup)

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.

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

Instructions

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.


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