Minestra de Orz e Patate
A comforting Valsugana pearl barley and potato soup, gently softened with whole milk. A rustic Trentino mountain classic.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Heavy-bottomed soup pot
- •Wooden spoon
- •Chef's knife
- •Chopping board
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 16 g
- carbs
- 56 g
- fibre
- 8 g
- protein
- 14 g
- calories
- 420 kcal
Instructions
- 1
Melt the butter in a heavy pot over medium heat.
- 2
Add the diced pancetta and fry gently until the fat turns translucent.
- 3
Stir in the onion, carrot, and celery.
- 4
Cook for six minutes until the vegetables soften and turn fragrant.
- 5
Add the rinsed pearl barley and stir well to coat the grains.
- 6
Pour in the hot broth and drop in the bay leaf.
- 7
Bring to a gentle boil, then cover and simmer over low heat for twenty minutes.
- 8
Stir in the diced potatoes and a pinch of salt.
- 9
Simmer uncovered for twenty minutes until the barley and potatoes are completely tender.
- 10
Lightly crush a few potato cubes against the side of the pot using a wooden spoon.
- 11
Stir in the whole milk and warm gently for two minutes without boiling.
- 12
Season with black pepper and ladle into warm bowls with grated cheese.
Chef's tips
Crushing a ladleful of the cooked potatoes against the pot wall releases starch and gives the minestra its characteristic velvety body. Do not allow the soup to boil vigorously once the milk is added, or the dairy may split.
Ingredient substitutions
- smoked pancetta → Trentino speck, or omit entirely for a vegetarian version
- Grana Trentino → Parmigiano Reggiano or mature Grana Padano
- whole milk → single cream for a richer, more luxurious finish
Storage
Store chilled in an airtight container for up to three days; the barley will absorb liquid as it sits.
Reheating
Reheat gently over low heat, stirring in a splash of warm milk or water to restore the consistency.
Common mistakes to avoid
- •Rushing the cooking time before the pearl barley softens completely in the centre.
- •Boiling rapidly after adding the milk, which can cause the soup to curdle.
Serving suggestions
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