Zuppa d’Orzo Trentina - Testing

https://blog.giallozafferano.it/annatorte/zuppa-dorzo-alla-trentina/

https://www.lacucinaitaliana.com/italian-food/how-to-cook/barley-soup-la-minestra-dorzo-from-trentino

https://www.greatitalianchefs.com/recipes/zuppa-d-orzo-recipe

14g butter

100 g smoked bacon, cut into lardons

1 onion med (6oz/170gr), minced

2 carrots (4oz/114g) fine dice

2 potatoes (16oz/430gr) fine dice

1 celery stalk, fine dice

300 g pearl barley

6 cups beef broth

1 bunch parsley

1/2 tsp each of salt and pepper

1. Heat the butter in a large saucepan until foamy. 
2. Add the onions and bacon and cook until the onions become transparent.
3. Add the carrots, potato and celery and cook, stirring occasionally. The vegetables should not brown, just become transparent. 
4. Add the rinsed barley, stir then add the beef broth, and cook until done.
5. Add more broth as the previous one is absorbed by the soup. Ten minutes before the end of cooking, add the diced potatoes and finish cooking, adding broth only if necessary. It should become a thick soup, not too brothy.