Ingredients:
300 g./ 10 oz. pearl-barley
150 g./ 5 oz. speck
2 onions
4 celery stalks
2 carrots
2 leeks
2 potatoes
parsley
rosemary
marjoram
1 1/2 liters/ 3 pt. stock
Preparation:
Boil the barley in lots of water together with the vegetables and the speck cut into cubes. When it is all soft, add the stock and if you wish, two or three tablespoons of roast meat sugo. Separately gently fry some finely chopped parsley, rosemary and marjoram: add to the soup and when thick enough, serve.
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