Vegetable and grison meat soup recipe

20 mins to prepare and 1 hr to cook


  • 40ml olive oil

  • 2 large carrots, peeled and finely diced

  • 1 leek, finely sliced, washed and drained

  • 100g pearl barley

  • 125g Aoste dry cured sausage, chopped

  • 25g Aoste dry cured sausage, sliced

  • 1.6l vegetable stock

  • a few chive stalks, finely chopped

  • salt

  • black pepper

  • Heat the olive oil in a large saucepan set over a medium heat. Sweat the leek and carrot for 8-10 minutes until softened, stirring occasionally. Add the pearl barley, chopped sausage and vegetable stock.

    Bring to the boil, then cover and simmer for 40-45 minutes until the pearl barley is soft. Remove from the heat and adjust the seasoning to taste. Stir through the chopped chives and ladle into serving bowls. Garnish with the sliced dry cured sausage before serving.


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