La Minestra di Selinunte

1. 1

   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.

2. 2

   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.

3. 3

   Cook, uncovered, for 1 1/2 hours or until the barley is very soft.

4. 4

   Remove the bay leaves.

5. 5

   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.

6. 6

   Alternately, one could press the soup through a fine sieve.

7. 7

   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.

8. 8

   Slowly drop the remaining 1/4 cup of oil through the feed tube or into the mortar, emulsifying and smoothing the paste.

9. 9

   Add the paste to the cooled soup, stirring it well.

10. 10

    Cover the soup with plastic wrap and cool it in the refrigerator for at least 3 hours.

* Per serving · 4 servings · Values may vary.