Cream of asparagus & barley soup
Ingredients:
– onion, 50 g
– barley, 150 g
– celery, 50 g
– carrot, 50 g
– extra virgin olive oil, 5 spoons
– asparagus, 200 g
– salt, 1 teaspoons
– pepper, 1 teaspoons
– vegetable broth: water (3 litre), celery (50 g), carrot (50 g), onion (50 g)
Directions:
Boil barley in salty water for 20 minutes. Meanwhile simmer the celery, the onion, and the carrot in oil for 5 minutes. Add finely sliced asparagus, then vegetable broth. Add barley after draining water. Season to taste and cook for 15 minutes.