250 g orzo perlato
1 kg polpa di zucca
2 leeks 2 potatoes
1 shallot 1 clove
'
garlic 1 sprig of rosemary
1 bay leaf
taste vegetable broth
qb oil Ages
grated Parmesan cheese to taste
salt pepper
PREPARATIO ONE
Fry sliced \u200b\u200bshallots, garlic and rosemary poached in a pan with hot oil. When the shallots have taken a bit of color, remove the garlic and rosemary and add the vegetables cut into small pieces. Sauté for about 5 minutes, cover with hot broth and add the bay leaf. Cover the pan with a lid and cook the soup over low heat for about 30 min. When the vegetables are cooked frullatene half and put on fire a few more minutes until the consistency is quite thick. Season with salt.
alternating Serve a spoonful of soup and a handful of pearl barley, which have previously boiled. Season with a dash of raw oil, the piment d'Espelette or paprika, ground pepper and parmesan.
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