I noticed how the use of beer in the kitchen
is very popular now…
the tendency is to always seek new flavors,
create excellent combinations.
This drink so ancient and full of history, is rich
phosphorus and B vitamins,
but also sodium and potassium.
We propose a barley soup flavored with beer,
a binomial really got it right … so from now on I recommend
beer in the fridge and drink beer on the kitchen counter for cooking!

Drink this soup
a Cooper Pilsener beer vigorous and aromatic.

And now … LIGHT THE FIRES!

INGREDIENTS:

- 160g of barley

-50g Celery

-10 Plum tomatoes

-100g Zucchini

-50 G leeks

-10 olives

-2 Teaspoons of extra virgin olive oil

-1/2 Glass of beer

-Some Leaf of basil and mint

-Grani Mustard to taste

-salt to taste

-Cipolla, Celery and carrot to the vegetable broth.

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

In a saucepan with the bottom of ceramic,

heat the oil, add the chopped leek, zucchini and
chopped tomatoes.
Cook on high heat for a few minutes,
add at this point black olives,
salt, pepper, mustard and a couple of ladles of vegetable broth.
Heat the pre-cooked barley in beer,
and place in a bowl,
add the vegetables and sprinkle with chopped basil and mint.

Et voila … a different soup!