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This vegetables and barley soup is my mom’s recipe. Thanks to you mom, it is now a classic in our home! It can be easily frozen as well. Note, this soup tends to get thick when unfrozen and reheated. Simply add some chicken broth to get the desired consistency!
*Trick: Cooking the barley directly in the soup makes it thicker because of the starch. You can adjust the consistency by adding some chicken broth, if necessary! For a clearer soup, cook the barley separately and add it towards the end!*COOK MODE
It's far from being complex, it's far from being a deep wine but it's on the fruit, no bad sides and it's perfect for the afternoons at the chalet with a warm soup, looking at the snow falling.
I adore this wine, I would drink it everyday. The nebbiolo, the variety that is behind the really robust wines barolo, takes here accents of riper strawberries and flowers, all with a nice freshness and elegance! Just perfect!
This beer with notes of butterscotch, cereals and toasted bread will add a little something to pair this soup. The taste of the tomatoes and vegetables cooked in oil will be mixed with the butterscotch flavor of the beer.
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