I often prepare comforting soups and what could be more cozy than a barley soup with speck to enjoy on a cold winter day. This dish comes from Trentino Alto Adige and there are many variations to the basic recipe, however they all have barley, speck or smoked meat and veggies in common.
Barley is a cereal grain derived from the annual grass Hordeum vulgare. It has various uses. It’s used in soups, salads and in breads. It’s also an important ingredient for beer as malt and as well it is used in animal feed. However, in my house, its most common use is in this simple soup.

Ingredients:

pearled barley 2 oz./ g. 60
1/4  of a small white or yellow onion cubed
2 small carrots
1/2 cup finely chopped celery
1 1/4 cups cubed potatoes
1 1/2 quart/ 1  1/2 liter of water
3.5 oz./ g. 100 Speck*, possibly cut in one slice or few thick ones or a smoked pork chop
sea salt to taste

Servings: 4 small portions

Instructions:

1. In a pot add water, barley, speck and salt. When it starts boiling let the soup simmer covered for one hour and half.
2. While the barley and Speck are boiling prepare the vegetables.
3. Add the vegetables and cook for 30 more minutes. Serve.

Note:
*Speck is a pillar of the Tyrolean cuisine. It is pork meat spiced, then cold-smoked on juniper wood and aged for 22 weeks. Here’s more info.

Ingredients:

7 or 8 cups meat broth
3 Tbsp. finely ground semolina
3 Tbsp. ground Italian parmesan
3 eggs
1/2 tsp. salt
pinch of nutmeg (optional)

Instructions:

1. Put all the broth in a pan and bring to a boil except for 1 cup which you should set aside.
2. In a bowl mix the egg, semolina, parmesan and salt (add the nutmeg now if you decide to use it).
3. Add the cup of cold broth to the mixture and beat in with a fork.
4. When the broth starts to boil pour in the egg mixtures and mix with a fork in the broth to break it into little pieces.
5. Boil for 5 mixing constantly with a fork to keep the pieces from sticking together.

Notes:

I remember pleading with my mother to make this recipe for me when I was young. I was, and still am, crazy about it.

Despite its simplicity this dish can be an elegant soup for a formal dinner. The recipe calls for finely ground semolina. You should be able to find it at most Italian grocers or specialty food stores.

Ingredients:

1 lbs. frozen spinach
2 quarts vegetable broth
1 cup Italian rice*
1 small white onion finely chopped
2 Tbsp. olive oil
salt to taste

Instructions:

1. Boil the spinach for 10 minutes or until done then drain, squeeze out the excess water and cut it into smaller pieces.
2. In a pan sauté the onion in the olive oil.
3. When the onion starts to soften up add the spinach.
4. Cover with 2 quarts of hot vegetable broth and bring to a boil.
5. Add the rice and boil gently for 10 to 15 minutes or until done.

Notes:

You should taste it to check if the salt is correct while cooking. If you have fresh spinach on hand use it and this minestra will be even better.

* In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape and a medium length. In any case Arborio and Carnaroli work well too.

Ingredients:

4-1/2 to 5 lbs. white onions
2/3 cup butter
6 Tbsp. ground Parmesan
1-1/2 quarts vegetable broth

Instructions:

1. Peel the onions and then soak them under cold running water for 30 minutes.
2. Remove from the water and slice thinly.
3. In a large non stick pan heat the butter and then add the onions. Cook on a medium flame mixing often.
4. Cook them until they’ve softened up. It’ll take a considerable amount of time. I left them on for nearly an hour.
5. Blend the onions in a food processor and then put them back into the pan along with the broth.
6. Simmer uncovered until it thickens to a cream. It should take 45 minutes to an hour. Taste and add salt as necessary.
7. Mix in the Parmesan and serve immediately.

This is a classic Tuscan soup. It is a fairly long process, but not very difficult and definitely worth the effort.

Ingredients:

10 oz. dry cannellini beans
1 medium onion finely chopped
2 stalks of celery finely chopped
3 medium carrots finely chopped
1/4 cup chopped leeks
1 sprig rosemary
1 ripe tomato
3-1/2 oz. Savoy cabbage
3-1/2 oz. Tuscan kale
2 cloves garlic finely chopped
1 sprig of thyme
olive oil
8 slices dry bread*
pinch of red hot pepper
fresh basil
salt and pepper to taste

Instructions:

1. Soak the beans overnight.
2. Sauté the onion, celery, leeks and carrot in 1/3 cup olive oil. Add the sprig of rosemary, but wrap it with thread first so the needles fall away don’t end up in the soup.
3. Once they’ve been sautéed for about 5 minutes add one tomato skinned and chopped.
4. After a few more minutes add the beans and two quarts of water. Salt and pepper. Let simmer over a low heat for about 2 hours.
5. Once cooked remove half the beans and broth and blend them or pass them through a vegetable ricer.
6. Now prepare the cabbage by cleaning it and slicing it thinly. The same for the Tuscan Kale, but with the kale you should remove the hard rib of the leaf too.
7. Sauté finely chopped thyme, the garlic and a small amount of oil for a few minutes. Then add the cabbage and kale and continue cooking for a few more minutes.
8. Add the beans and broth that you blended and cook for about 30 minutes.
9. Cut the bread into pieces and add it to the soup, drizzle with olive oil too.
10. Continue cooking for another 30 minutes mixing occasionally. This is a good time to check the salt and pepper too.
11. Add the rest of the beans and broth, a handful of chopped basil and a pinch of red hot pepper. Mix in well and then set aside to cool.
12. Serve warm with a bit of olive oil.
Notes:

* if your bread is not dry you can slice it and bake it in the oven at low heat to dry it quickly.

Ingredients:

1 lb. dry bread
2 quarts meat broth
1/3 cup extra virgin olive oil
1/2 cup fresh ground Parmesan
salt and pepper to taste

Instructions:

1. Break or cut the bread into 1/2 to 1 inch pieces.
2. Place them in a large pan and pour the olive oil over them.
3. Now add the broth, boiling hot, to the bread.
4. Bring to a boil, cover and reduce heat.
5. Boil gently for 30 minutes about half way through salt and pepper as necessary.
6. As the panà cooks you may want to add more broth to bring it to the consistency of your preference.
7. Mix in the parmesan when it has finished cooking.
8. Serve hot with a bit of extra virgin olive oil.

Notes:

This dish is a fundamental part of a style of life that was once practiced in my region of Italy.

Ingredients:

2 small onions
2 carrots
3 cups squash cut in pieces
2 stalks celery
2 or 3 zucchini
whatever else you want

Instructions:

1. Clean and cut the vegetables into pieces.
2. Put all the vegetable in a pan and add enough water to cover them.
3. Add salt to taste.
4. Bring the vegetable to a boil and then simmer them covered for about 30 minutes.
5. When they are close to done taste them to check the salt and adjust accordingly.
6. Once cooked blend them to a cream with a hand mixer.
7. Serve hot with a sprinkle of fresh ground parmesan.

Notes:

The ingredients above are only a guide. Use whatever you want. Throw in a potato or two, add more zucchini, skip the squash or whatever you want. This is a truly healthy and good dish.

Ingredients:

1 lb. (abundant) Swiss chard leaves
1-1/2 cups potato cut into small cubes
2-1/4 cups milk
3/4 cup onion minced
1 clove garlic minced
unsalted butter
1 tsp. thyme
pinch of nutmeg
pinch of pepper
1 Tbsp. fresh ground Parmesan
4 cups vegetable broth

Instructions:

1. Boil the Swiss chard in salted water for 5 to 10 minutes or until they are cooked, then strain and set them aside.
2. In the meantime heat the milk just short of a boil.
3. In a large pan put 3/4 cup minced onion, 1 clove garlic minced and 1/4 cup butter. Cook at a low heat for about five minutes.
4. Add the potatoes and half of the milk. Simmer for 12 to 15 minutes or until the potatoes are cooked.
5. Meanwhile squeeze the extra water from the Swiss chard and then cut them into pieces.
6. Now once the potatoes are cooked put them in a food processor along with the remainder of the milk, the Swiss chard and the thyme. Blend at a high speed until it is a nice smooth cream.
7. Put it back in the pan along with the vegetable broth and a pinch of nutmeg. Bring to a boil and then simmer for 5 minutes. Taste and adjust the salt accordingly.
8. Prepare a large serving bowl with 2 Tbsp of butter, the parmesan and a pinch of pepper.
9. Add about a third of the cream and mix with a wire whisk then add the rest and mix again.
Notes:

This is a very simply recipe, but I caution you that it only turns out well if you have a nice sweet squash. If you don’t have the right squash it simply wont’ be good. You can also substitute the onion with leeks and it will taste sweeter.

Ingredients:

1 squash 3 to 4 lbs.
1 large white onion
3 Tbsp. extra virgin olive oil
salt to taste

Instructions:

1. In a pan heat the oil and add the chopped onion. Cook them until soft.
2. Meanwhile clean the squash removing the skin, seeds and then cutting it into pieces not larger than 1 inch.
3. Add the squash to the onions long with a good pinch of salt and 1 to 2 cups water.
4. Cook the squash covered at a medium heat mixing occasionally. It should take about 15 to 20 minutes to cook the squash.
5. If the squash gets too dry add a little water.
6. When cooked blend it with a hand blender or in a food processor. You should get a nice cream from it. If you want to make it a little creamier add 1/4 milk.

Notes:

This is a very simply recipe, but I caution you that it only turns out well if you have a nice sweet squash. If you don’t have the right squash it simply wont’ be good. You can also substitute the onion with leeks and it will taste sweeter.

Ingredients:

1 leek
2 medium potatoes
3 Tbsp. butter
1-1/2 quarts vegetable broth
salt to taste

Instructions:

1. Clean the leek and slice it thinly.
2. Sauté the leek in a pan with the butter. Don’t brown them, if they get too dry add a little bit of the broth.
3. Meanwhile peel the potatoes and cut them into small cubes.
4. Once the leeks have softened up add the potatoes and and mix them in well.
5. Add the hot vegetable broth and bring to a boil. Check to see if the salt is correct and adjust accordingly.
6. Cook for about 15 minutes or until the potatoes are done.
7. Blend it with a hand blender until it is a cream.

Notes:

Use a starchy potatoes like baking potatoes to get a thicker cream. The potatoes and leeks should be about the same weight.