Barley, called orzo in Italian, is believed to be one of the world’s oldest cultivated foods. It became less important in the country as wheat and other grains began to replace it, but it is still used in many recipes from the Trentino-Alto Adige region in Northern Italy. Its nutty flavor and chewy texture are a welcome addition to soups, salads, sides, and orzotto, which is similar to risotto. Barley is also used to make a caffeine-free coffee substitute called caf è d’orzo, which is widely available in Italy. Made with barley, mellow leeks, and a hint of thyme, this soup is a classic from Northern Italian kitchens.
Serves 4
INGREDIENTS:
- 2 medium leeks, trimmed, chopped, and well washed
- 1 celery rib, chopped
- 1 medium carrot, peeled and finely chopped
- 1 teaspoon chopped fresh thyme
- 3 tablespoons extra-virgin olive oil
- 1 cup barley
- 6 cups Rich Vegetable Broth or chicken broth
- Salt and freshly ground pepper
- ½ cup freshly grated Parmigiano-Reggiano
INSTRUCTIONS:
- In a large pot, cook the leeks, celery, carrot, and thyme in the oil over medium heat, stirring often, until the vegetables are tender and golden, about 10 minutes.
- Add the barley and broth and bring to a simmer.
- Reduce the heat to low and cook for 45 minutes, or until the soup is thickened and the barley is tender.
- If the soup is too thick, add a little warm water.
- Season to taste with salt and pepper.
- Serve sprinkled with the cheese.
