Barley Soup with Winter Vegetables

Ingredients

• 200 g barley
• 1 large onion
• 2 Garlic cloves
• 4 Potatoes
• 2 carrots
• 1 parsley root
• 1 can white beans (ca. 400 g)
• 1 tbsp clarified butter (or substitute with browned butter)
• Salt
• Pepper (freshly ground)
• 0.5 tsp cayenne pepper
• Nutmeg (freshly grated)
• 0.5 tsp cayenne pepper
• 4 tbsp basil pesto (from jar)

Instructions

1. 1.

   Cover the barley with water and soak overnight. The next day simmer in lightly salted water for 50-60 minutes. Peel and finely chop the onion. Peel the garlic. Peel, dice, and cube the potatoes, carrots, and parsley root. Drain the beans. Heat 1 tbsp clarified butter in a pot and sauté the onion until translucent. Add the carrots and parsley root and cook while stirring. Then add the potatoes and garlic. Pour enough water to just cover the vegetables. Season with salt and bring to a boil. Cover and simmer over medium heat for 15-20 minutes, or until the potatoes are tender. Add the drained barley and simmer for another 5 minutes. Remove from heat, add the beans, and season with salt, pepper, cayenne pepper, and nutmeg. Let rest for 5 minutes, stir in 1-2 tsp butter, and taste again.

2. 2.

   Serve the soup hot with a generous dollop of pesto.