Barley Soup

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

This thick hearty soup is perfect for cold northern Italy. It is even better made a day ahead and reheated; though you may need to add a little extra stock or water to thin it out when you warm it. In Milan, they call this dish l’urgiada, but it’s essentially the same. You’ll need to start this recipe the day before to give the barley and beans time to soak. Soak them separately, as you don’t add them to the soup at the same time. If you’re short on time, use 400 g tinned borlotti be