About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Barley Soup in the Style of Trent | Main | Passatelli-Egg and Parmesan Strands in Broth »

Broccoli and Egg Barley Soup

This is a deceptively simple recipe - the ingredients are shown below - broccoli, salt, olive oil, garlic, barley, parsley, parmigiano-reggiano cheese and meat broth. The last ingredient was the biggest hurdle. I followed the directions for the Basic Homemade Meat Broth, which added a day to the preparation. But, I've checked ahead & I can use the remaining meat broth in other recipes later in the book & I won't have to resort to any shortcuts. It's worth the time & effort.


I had never heard of egg barley and it was referenced only obliquely in the description. Egg barley is a type of pasta, but I chose to use the pearl barley option. However, I do have a close relationship with several different types of garlic. I have grown my own garlic for the past 10 years or more - and always at least two different varieties. I have also been known to bring back a couple of bulbs of garlic from France or Italy - always make sure I stake out where I plant those cloves. Below is a photo of this year's garlic crop in early May. I will harvest in August; hang the bulbs in a shed to dry, reserve part of the crop for planting in October, pickle some and store the rest in a cold storage room for use over our long Canadian winters.


The directions call for using a container for soaking the broccoli, a sauté pan, a pot in which to boil 3 quarts of water, a food processor, a plate and, finally, a soup pot. A large work space is helpful.

The softened broccoli stalks are made into a purée in the food processor.


The purée, broth and cooked barley are added to the soup pot.


Broccoli florets are added.


The final result, with the parmigiano-reggiano spread on the surface..


This soup was a big hit with four of us, including our twin son and daughter who were home on a brief visit. The rest was enthusiastically consumed by our two-year old grandson the next day.

Next time I'll cut the florets in bigger pieces and I will likely use a bit more broccoli. The recipe calls for a "medium head" - which is at least partly in the eye of the beholder. And I will definitely make it again - likely with fresh broccoli from my garden.

This was the first soup I have made starting with preparing the broth. Thanks Marcella for giving me the opportunity.

Comments (7)



Great post, very informative. I admire you so much for growing your own garlic. Brilliant!! Since green is my favorite color and I adore broccoli, I love this soup even more!

Your photos are great too, thank you so much.

Rah! Rah! Cheering you all on!!!

Great photos, Doug! The soup is beautiful and (I am sure) very tasty.

Wow Doug, that looks absolutely delicious! Thanks for all of the great photos, especially of your garlic patch. Very impressive!

This soup sounds really good. One I'll have to try. I'm so glad you've joined our group.



Garlic is very easy to grow - just have a well-drained spot & mulch in the winter (where I live anyway). Cultivate between the rows a few times to keep other vegetation at bay & harvest when the leaves start to turn brown. You'll likely need a fork to dig them up - planted about 4" deep & stubborn roots. The reward is well worth the effort


Great post, Doug! That soup looks and sounds delicious. Welcome aboard!

Marcella Hazan:

Bravissima! My husband also prefers real pearl barley to the pasta version, and it is a lot less work for the cook. If you do cut up the florets in bigger chunks next time, you'll be pleased with the results. Italian soups are at their best when they have some textural interest.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on May 12, 2010 6:00 AM.

The previous post in this blog was Barley Soup in the Style of Trent.

The next post in this blog is Passatelli-Egg and Parmesan Strands in Broth.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2010 - 2012 Slow Travel