Soup Of Dried Broad Beans And Barley

Preparation:

Preparation: Leave the beans to soak in cold water for 4 hours and the barley for 1 hour. Sauté the minced garlic and onion in a saucepan with 4 tablespoons of oil; add the drained broad beans, the hot broth and a pinch of salt. Cook covered, over moderate heat for 30 minutes, then add the drained barley and continue cooking for another 40 minutes. At the end of cooking, season with salt, add a spoonful of chopped parsley, a grind of pepper, a drizzle of raw oil and serve.