Servings:
4
Prep time:
20
Cooking time:
30
INGREDIENTS
- - 100 g of pearl barley
- - 3 carrots
- - 2 potatoes
- - 2 leeks
- - 1 head of lettuce
- - 2 sprigs of thyme
- - 1 teaspoon grated lemon peel
- - extravirgin olive oil
- - salt
INSTRUCTIONS
- Rinse the barley and boil it in plenty of unsalted water for 30 minutes. Then drain it, salt it lightly and keep aside.
- Divide the carrots into cubes, boil them in salted water, drain (do not throw the cooking water) and toss immediately with a tablespoon of oil and peeled thyme.
- Peel carefully the leeks removing the green part, slice them finely, brown them slowly with 2 tablespoons of olive oil for 10 minutes. Add, then, the chopped lettuce, the peeled and diced potatoes, and let braise for 10 minutes. After this time, pour in a liter of the carrots cooking water and continue for about twenty minutes.
- Blend the cooked vegetables finely obtaining a cream, then add salt and stir in the lemon zest, the boiled barley and the carrots with thyme. You can serve this cream hot cream or warm, possibly decorating the dishes with other sprigs of thyme.
