Barley soup with chervil pesto

The traditional pearl barley soup, one of the oldest cereals, comes in a new guise with carrots and cabbage, scented with chervil pesto.

Ingredients

Main course For 4 people

1 onion

200 g of leeks

2 tablespoons of rapeseed oil

150 g of pearl barley

1.4 l of vegetable broth

12 small carrots

200 g of cabbage

salt

pepper

Pesto

2 bunches of chervil

1 clove of garlic

1 l of olive oil

20 g of grated sbrinz cheese

How to proceed

Preparation:

approx. 20 minutes

Cooking:

approx. 30 minutes

Total time:

50 min

Cut the onion and leeks into thin rings. Fry them in oil. Add the barley and fry it briefly. Deglaze with the broth. Let it simmer for approx. 30 minutes, until the barley is cooked.

For the pesto, finely chop the chervil. Add the squeezed garlic and mix with the oil and cheese.

Halve the carrots lengthwise. Cut the cabbage into small pieces. After 20 minutes of cooking, add the carrots and cabbage to the soup and continue cooking for approx. 10 minutes. Season with salt and pepper. Serve the soup with pesto. Accompanied with rustic bread and dried meat. You may be interested to read about the rice puddings recipe/ salmon salad with avocado recipe/ Chilly egg soup recipe.