La Minestra di Selinunte Recipe

Name: La Minestra di Selinunte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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
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
Cook, uncovered, for 1 1/2 hours or until the barley is very soft.
4
Remove the bay leaves.
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
Alternately, one could press the soup through a fine sieve.
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
Slowly drop the remaining 1/4 cup of oil through the feed tube or into the mortar, emulsifying and smoothing the paste.
9
Add the paste to the cooled soup, stirring it well.
10
Cover the soup with plastic wrap and cool it in the refrigerator for at least 3 hours.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, La Minestra di Selinunte falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

La Minestra di Selinunte

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