CARROT AND ONION SOUP

Soup - Lactose free (no Parmigiano) - diet

2 cups diced onions
2 cups diced carrots
1 jar Italian super-fine peas, drained and rinsed
6 cups boiling broth, at least
2/3 cup Italian farro
2/3 cup Italian barley
Italian extra virgin olive oil
sage and rosemary, tied together
Grated Parmigiano Reggiano

In a large saucepan with lid, over medium heat, warm 2 tbsp extra virgin olive oil and sautee onions and carrots for 2-3 minutes. Then add grains and herbs and stir.

Add 6 cups of hot broth, lower heat to simmer and cover with lid. Cook for about 35 minutes, stirring frequently. Add broth if the soup gets too thick.

Season with salt, if necessary, and add peas. Cook 5 more minutes and serve.

Serve drizzled with very good Italian extra virgin olive oil and sprinkled with Parmigiano.

This recipe serves 4-6


- Farro and orzo (the true translation of barley) cook in the same time. If you prefer, you can use tagliatelline or tagliolini (both egg based), instead, and add them to the soup together with the peas.
- You can also add 1/2 cup of Italian peeled, crushed San Marzano tomatoes to your soup (at the beginning)
- We do carry both grains, egg pasta and Italian peas, if you want to try this soup.