Fucking delicious. Made it for the Hick's 48th birthday and doubled the barley and broccoli to make a big broth. It was damn good. Happy birthday Anto. xx
OG recipe here
Ingredients
⅓ cup pearl barley
Salt
1 head of broccoli (about 1 pound)
¼ cup extra-virgin olive oil, plus more for serving
1½ tablespoons chopped garlic
1 cup cooked cannellini or other white beans (from a 15-ounce can), rinsed and drained
1 beef bouillon cube or 1 teaspoon beef stock concentrate
Freshly ground black pepper
Preparation
- Step 1
Put the barley in a large saucepan with enough water to cover by 3 inches and a large pinch of salt. Bring to a slow, steady simmer, then cover, and cook until the barley is fully tender, 30 to 45 minutes. Drain, saving the water in a bowl for the soup.
- Step 2
While the barley is cooking, detach the florets and any small leaves from the broccoli. Peel the main stems and the florets’ stems. Rinse the broccoli well.
- Step 3
Fill a large soup pot with water and bring to a boil. Add 2 tablespoons salt and the thick, main broccoli stems. (The salt is to keep the broccoli green and it will not make it too salty.) Cook for 7 or 8 minutes, then add the florets. When the water returns to a boil, cook for another 10 minutes or so, then drain. Chop the broccoli rather fine and set aside.
- Step 4
Put the olive oil and garlic in the soup pot, turn on the heat to medium, and cook, stirring frequently, just until the garlic turns a deep ivory, about 1 ½ minutes.
- Step 5
Add the broccoli and cook for 2 or 3 minutes, turning it over from time to time to coat it well. Add the cannellini beans and cooked barley and stir once or twice.
- Step 6
Add enough of the barley cooking water to cover by at least 2 inches, using fresh water if you need more. Put in the bouillon cube and several grindings of pepper, and stir for 15 or 20 seconds. Bring to a simmer and cook for about 5 minutes. Taste and correct for seasoning. Serve with a trickle of olive oil in each bowl.
