Trentino Soup with Pearl Barley and Vegetables

Method

1. Peel and cut the potato, carrot, celery, leek, spring onion, and pumpkin into small dice.
2. Submerge the cut potato in a bowl of water to prevent browning.
3. In a large pot, melt the butter with a drizzle of olive oil. Add the diced spring onion and speck (if using) and sauté until softened.
4. Add the leek, celery, carrot, and pumpkin. Stir well and cook for a few minutes.
5. Add the pearl barley, mix, then pour in abundant vegetable broth and add the bay leaf. Bring to a simmer.
6. Cook the barley for about 20 minutes, stirring occasionally.
7. After 20 minutes, add the diced potato and continue cooking for 10 more minutes, adding more broth as needed to keep the soup moist.
8. Remove from heat. Serve hot, garnishing with grated Parmigiano, a drizzle of olive oil, and chopped chives. Adjust salt to taste.