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Barley and nettle soup is a tasty and nourishing first course, perfect for the colder days. Pearled barley is cooked together with nettle tips in a beef broth. The result is a soup with an intense flavor and a bright color, enriched by the crunch of toasted bread croutons.





Bring the broth to a boil and add the barley and chopped nettles
Cook covered over low heat for 30-40 minutes until the barley is cooked
Season with salt and pepper and add the boiled meat cut into strips
Fry the croutons in butter, arrange them in bowls and pour in the soup
Pot
Wooden Spoon
Store in the refrigerator for up to 2 days
Barley and nettle soup is a traditional dish of Italian peasant cuisine, rich in autumn flavors
Italia
| Energy (kcal) | 103.48 |
| Carbohydrates (g) | 21.54 |
| of which sugars (g) | 1.22 |
| Fat (g) | 0.62 |
| of which saturates (g) | 0.11 |
| Protein (g) | 3.24 |
| Fibre (g) | 2.24 |





