| Posted on 20050722 |
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 Ingredients
1 and 1/2 cups of dried beans
1 cup of Barley
2 and 1/2 cups of milk
1 ham bone
1/2 onion
1 clove of garlic
1 stalk of celery
3 potatoes
1 carrot
fresh pepper
salt
extra virgin olive oil
grated Parmesan Cheese
Preparation
In a wide pot (preferrably Terracotta Pot) put oil, diced carrot, crushed garlic, chopped onion, sliced celery and diced potatoes. Cook over low-medium heat for 5 minutes. Add water, beans (which have been soaked overnight), barley, the ham bone, salt and fresh grounded pepper and bring to boil. Cook for 1 and 1/2 hours and then add the milk. Continue to cook for another half hour or until the soup reaches a slightly thick consistency. Remove the ham bone, drizzle with fresh olive oil and sprinkle with fresh grated parmesan cheese. Serve with oven toasted crostini.
Wine Recommendation: A fruity medium-bodied Red Wine would be probably the best pick for this soup. Try it with a fairly young Chianti, a Pinot Noir from Beaune in Burgundy (Pavelot Pernand Vergelesses 1er Cru)or a domestic Merlot with an alcohol content not to exceed 13%. |
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