ss_loading

Strøm Newsletter

Subscribe to the Strøm newsletter in order to receive our exclusive promotions, magazine articles and upcoming events.

"*" indicates required fields

Gender*
Note: As indicated by Statistics Canada, transgender, transsexual, and intersex Canadians should indicate the gender (male or female) with which they most associate themselves.
Birth date
This field is for validation purposes and should be left unchanged.

Select a spa

Back to top
Aide

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.

 

 

YOU MAY ALSO LIKE THESE ARTICLES

Game meat: a must for the colder temperatures!

Summer recipes: Avocado Napoleon and beet salad

Recipe: Onion soup with black beer from “Brasseurs du Monde”