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Tomato Soup with Pearl Barley and Basil Pesto

5 from 2 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 83 kcal

Ingredients
 

  • 50 g Pearl barley
  • 400 ml Tomato juice
  • 200 ml Vegetable broth
  • 0,5 bunch Basil
  • 2 tbsp Olive oil
  • 2 tbsp Grated Parmesan
  • 2 slices Loaf

Instructions
 

  • Let the pearl barley with the tomato juice and vegetable stock simmer for 25 minutes until the pearl barley is soft.
  • Wash the basil, pluck the leaves and puree them with oil and Parmesan to make a paste.
  • Season the soup with pepper and salt, serve with pesto and serve with bread.

Nutrition

Serving: 100gCalories: 83kcalCarbohydrates: 1.8gProtein: 0.7gFat: 8.2g
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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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