International Cooking School Vacations: Zuppa di farro e zucca gialla (Barley and Squash Soup)
The leading provider of cooking vacations since 1994

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.

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.