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Rustic soup meal with vegetables, barley, kale, shredded prosciutto and buffalo mozzarella

5 December 2016 by Strøm Spa Nordique

For 6 people


  • 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



  • 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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