CHICORY AND BARLEY SOUP
- 500 g I FRESCHI DI CAMPO frozen chicory
- 400 g potatoes
- 150 g barley
- 1 onion
- 1 carrot
- 1 celery stick
- vegetable stock
- a small chilli pepper
- extra virgin olive oil, salt and pepper
How to prepare
Gently fry the finely chopped onion, carrots, and celery in a saucepan with a little oil.
Add the previously peeled and cubed potato and cook for about 20 minutes, adding a little stock.
Add the I FRESCHI DI CAMPO chicory, boiled previously in boiling salted water, drained and chopped into small pieces, and the chilli pepper cut into rounds.
Continue to cook for a few minutes before adding the barley, and leave to cook for around twenty minutes.
Add salt and pepper to taste.
Drizzle with oil and serve hot.