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extra-virgin olive oil celery yellow onion barley pearls very ripe tomatoes bay leaves salt parsley garlic salt lemon
Viewed: 46 - Published at: a year agoIngredients
- 3 tablespoons plus 1/4 cup extra-virgin olive oil
- 4 cups celery and celery leaves, coarsely chopped
- 1 large yellow onion, peeled and coarsely chopped
- 1/3 cup barley pearls
- 2 pounds very ripe tomatoes, peeled, seeded, and coarsely chopped, plus 1 medium, very ripe tomato, peeled, seeded, and coarsely chopped
- 2 large bay leaves
- 1 1/2 tablespoons coarse sea salt
- 1 cup flat parsley leaves
- 2 fat cloves garlic, peeled and crushed
- 1 teaspoon fine sea salt
- Zest of 1 lemon
Method
- In a large soup pot over a lively flame, heat 3 tablespoons of the oil and soften the celery and onion, taking care not to color them.
- Add the barley and roll it about with the aromatics for 1 minute before adding the 2 pounds tomatoes, bay leaves, coarse sea salt, and 1 1/2 quarts of water.
- Cook, uncovered, for 1 1/2 hours or until the barley is very soft.
- Remove the bay leaves.
- Cool the soup a bit and, in a food processor fitted with a steel blade, puree it in two or three batches, turning it out into a large bowl.
- Alternately, one could press the soup through a fine sieve.
- Either in a food processor or in a mortar, make a paste of the parsley, garlic, fine sea salt, the remaining tomato, and lemon zest.
- Slowly drop the remaining 1/4 cup of oil through the feed tube or into the mortar, emulsifying and smoothing the paste.
- Add the paste to the cooled soup, stirring it well.
- Cover the soup with plastic wrap and cool it in the refrigerator for at least 3 hours.
