For 6 people

Ingredients

• 30 ml of olive oil
• 15 ml of garlic, chopped
• 3 carrots, diced
• 1 onion, diced
• 3 celery stalks, diced
• 180 ml of pearl barley
• 5 kale leaves, coarsely chopped
• 6 plum tomatoes, diced
• 1 can of cannellini beans
• 1 liter of water
• Lemon juice to taste
• Fresh herbs to taste
• Salt and pepper to taste
• 6 slices of mozzarella di Bufala
• 6 slices of prosciutto cut into thin strips
• Freshly ground pepper to taste
• Beet sprouts to taste

Recipe

• Sauté the onion, carrots and celery in olive oil for about 10 minutes.
• Add garlic and pearl barley and mix until they are well coated.
• Season.
• Add the diced tomatoes and kale. Cook for 5 minutes.
• Add the water and flavor with the fresh herbs.
• Bring to a boil, reduce the heat and simmer for 15 to 20 minutes or until the vegetables are cooked.
• Drain the cannellini beans and add them to the soup.
• Simmer for 5 minutes.
• Add the fresh ground pepper and beet sprouts to taste.
• Add a slice of mozzarella and prosciutto to each portion and serve.

By Isabelle Ladouceur, chef Bistro at Strøm Mont-Saint-Hilaire

These recipes are offered at the Strøm Mont-Saint-Hilaire for a limited time.

For the bistro menu and to discover our specialties at Strøm Mont-Saint-Hilaire, click here.

For the bistro menu and to discover our specialties at Strøm Nuns’ Island, click here.

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