Cream of courgette soup with barley, almonds and olive oil

Cream of courgette soup with barley, almonds and olive

I n g r e d i e n t s
  

  • 600 g courgettes
  • 200 g pearl barley
  • 50 g peeled almonds
  • 1 onion
  • 1 clove of garlic
  • 1 litre of vegetable stock
  • 4 tablespoons of European extra virgin olive oil
  • Salt and pepper to taste
  • A few sprigs of fresh thyme
  • Lemon zest to garnish

I n s t r u c t i o n s
 

  • Rinse the pearl barley under running water, cook it in plenty of boiling salted water according to the times indicated on the package (usually 20-25 minutes), then drain and set aside.
  • Wash the courgettes, trim the ends and cut them into rounds. Peel and finely chop the onion and the clove of garlic.
  • In a large pot, heat 2 tablespoons of extra virgin olive oil, add the chopped onion and garlic and fry gently until translucent. Add the courgettes, stir and let it cook for a few minutes. Pour in the hot vegetable stock, covering the courgettes completely. Bring to a boil, then lower the heat and cook for about 15-20 minutes, until the courgettes are soft.
  • Remove the pot from the heat and use an immersion blender to reduce the courgettes to a smooth cream and season with salt and pepper to taste.
  • Toast the almonds in a non-stick pan without fat, turning them often, until golden and then chop them coarsely.
  • Pour the hot cream soup into plates, add a portion of cooked barley in the center and garnish with the toasted almonds and a drizzle of extra virgin olive oil. If desired, add a few fresh thyme leaves and a grated lemon zest for a touch of freshness.
  • Serve the cream soup with whole wheat bread croutons or a slice of toasted bread.
Cream of courgette soup with barley, almonds and olive oil
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