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.