Drive away with green broad beans and ricotta
97 recipes
Barley with cream of leeks and black sesame cannellini
ingredients
servings
2
Pearl barley
140 grams
Leeks
2 unit
Laurel
1 leaf
Precooked cannellini beans
250 grams
Ground cinnamon
to taste
White pepper
to taste
Salt
to taste
Black sesame
to taste
Extra virgin olive oil
to taste
soups from Italy
Barley with cream of leeks and black sesame cannellini
Barley with cream of leeks and black sesame cannellini
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This velvety is a comfort food par excellence. It is a simple dish, tasty and delicate but strengthened and made tasty by the barley. Suitable for these last days still cold, it warms the stomach and the heart. My version is made with barley, but you can replace the latter with spelled
preparation
step 1
Peel the leek, remove the outer sheath and cut it into washers. Boil the leek for 15 minutes in plenty of boiling water with a bay leaf. Drain it with a perforated spoon, keeping the cooking water.
step 2
Meanwhile, rinse the barley under running water to eliminate any impurities and put it to cook in the same cooking water of the leek, cover with a lid and bring to a boil. Lower the heat to low and cook for 30 minutes,
step 3
stirring occasionally. Meanwhile, rinse the cannellini beans, drain them and add them to the leek. Add a pinch of cinnamon, a pinch of sesame seeds, a pinch of white pepper and stir.
step 4
Add 150 ml of leek cooking water, then operate again. Drain the barley once cooked, keeping some cooking water. Put the barley in the pan and transfer the mixture of cannellini beans and leek into the pan with the barley.
step 5
Mix and add more water if you want a more liquid consistency of the soup, (this depends a lot on your taste). Stir and finish cooking in 5 minutes.
step 6
Serve and taste the warm or warm velvety. You can serve the soup with croutons and a handful of black sesame seeds. Enjoy your meal!
