Schoppa Da Giotta Buendner Barley Soup Recipes

Steps:

• Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
• Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
• Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
• When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.

Steps:

• In a 5-quart saucepan, heat the oil over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon into small pieces, until brown, about 5 minutes. Using a slotted spoon, remove the cooked sausage and reserve.
• Add the barley and cook stirring constantly until lightly toasted, about 4 minutes. Add the broth, carrots, parsnips, zucchini, fennel, leeks, chard, cheese rind if using, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, until the barley is tender, about 35 minutes.
• Remove the Parmesan rind and bay leaf, and discard. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
• Ladle the soup into bowls and garnish with the cooked sausage and chopped chives.

Steps:

• Soak the barley overnight in the 2.5 liters of water. Season this water with the salt and simmer the barley and the pork and beef in it for 3 hours over low heat.
• Add the speck about halfway through the cooking period.
• Wash, rinse and chop finely the vegetables, and add them to the soup about 45min before completion.
• Add the milk to finish the soup, just before serving.