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Barley vegetable soup


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For 2 people
160 g of decorticated barley
4 thin slices of artichoke hearts
1 onion cut into rings (including the green part)
1 diced potato
100 g nettle or dandelion florets
chopped parsley
1 clove garlic, minced
3 tablespoons extra virgin olive oil
salt to taste.


In a saucepan, sauté the onion in the oil, add the other vegetables, cover and let simmer for 5 minutes on low heat.
Season with salt, cover with water, cover and cook for 30 minutes over low heat.
Remove from heat, blend half the soup and blend it with the rest.
Pour the cooked barley.
Garnish with chopped parsley and serve hot.
Artichokes can be replaced even by asparagus.

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