1. Rinse the barley well in cold water, then soak for 1 hour and drain; dice the bacon, onion, carrots, celery and potatoes small and finely chop the garlic.
2. In a large saucepan, fry the bacon in the butter for 4 minutes until it releases its fat, then add the onion, carrots and celery and cook for 6-8 minutes.
3. Stir in the garlic and barley, stir together for 2 minutes, pour in the stock, add the bay leaf and simmer covered over low heat for 40 minutes.
4. Add the potatoes and simmer for another 20-25 minutes until the barley is tender and the soup has thickened and turned creamy; stir now and then, as the barley can stick.
5. Remove the bay leaf, season with salt and pepper and stir in the parsley.
6. Serve hot, sprinkled with grated parmesan.
Tip: The original uses South Tyrolean "speck" (smoked, spiced ham) - use it instead of bacon if you can find it; the soup thickens further overnight, so thin it with stock.
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