Artichoke and Pearl Barley Soup

    1 hour 15 minutes

    Tasty and filling, this soup of barley, potatoes and artichokes is a favourite family dish in late winter. A pressure cooker halves the cooking time.

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    Serves: 4 

    • 3 medium artichokes
    • 1/2 lemon
    • 2 medium potatoes
    • 700ml vegetable stock
    • 2 tablespoons extra virgin olive oil
    • 1 whole clove garlic
    • 1 cup white wine
    • 200g pearl barley
    • salt and pepper, to taste
    • olive oil and Parmesan cheese, to garnish

    Preparation:20min  ›  Cook:25min  ›  Extra time:30min soaking  ›  Ready in:1hour15min 

    1. Clean the artichokes by removing the tough outer leaves and beard inside. Rub with lemon and put them to soak in cold water with the lemon itself for about 30 minutes. Slice the artichokes.
    2. Peel the potatoes, cut into chunks and rinse under running water. Heat up the vegetable stock.
    3. Pour the olive oil into the pressure cooker and add garlic. Heat gently to flavour the oil, then remove the garlic and add the potatoes and artichokes. Cook a few minutes then pour in the wine to deglaze.
    4. Add the barley and stir well over medium heat a few minutes.
    5. Pour in the vegetable stock, close the cooker and bring to pressure. Lower heat and cook 10 minutes from pressure.
    6. Remove from heat and release steam. Taste and adjust seasoning. Serve drizzled with olive oil and sprinkled with Parmesan.

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