Barley Soup - Chef Sabrina Mancin

Barley Soup

This hearty barley soup is full of veggies, some lentils and herbs giving your tummy feelings of warm coziness yet keeping you light for the extra activities of these changing seasons. Finish with a good drizzle of evoo and some grated cheese unless you prefer to keep it vegan.


• 1 cup = 140g carrot, small dice
• ¾ cup = 82g celery, chopped small
• ½ cup = 40g dark part of a leek, chopped
• ½ cup = 40g light part of a leek, chopped
• 2 cups = 250g yellow onion, chopped small
• ½ cup evoo*
• 3 garlic cloves, smashed, not chopped
• ½ cup = 80g green lentils
• 1 ½ cups water
• 1 cup = 145g Barley
• 2 ⅔ cup = 632g water or vegetable stock (separate form the previous water)
• salt and pepper to taste
• a spring of rosemary and/or thyme
• grated Parmigiano Reggiano cheese

*I use Zoë’s but you can use any good quality evoo (good quality is key though!.)


You can also add a little drizzle of heavy cream to each plate or a little dollop of creme fraiche for some extra richness.  Enjoy!

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