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Tomato Soup with Pearl Barley and Basil Pesto

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Tomato Soup with Pearl Barley and Basil Pesto

The perfect tomato soup with pearl barley and basil pesto recipe with a picture and simple step-by-step instructions.

  • 50 gr Pearl barley
  • 400 ml Tomato juice
  • 200 ml Vegetable broth
  • 0,5 Bd Basil
  • 2 El Olive oil
  • 2 tbsp Grated Parmesan
  • 2 Discs Loaf
  1. Let the pearl barley with the tomato juice and vegetable stock simmer for 25 minutes until the pearl barley is soft.
  1. Wash the basil, pluck the leaves and puree them with oil and Parmesan to make a paste.
  1. Season the soup with pepper and salt, serve with pesto and serve with bread.
Dinner
European
tomato soup with pearl barley and basil pesto

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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