Barley-Buttermilk Soup
Yield
4 servingsPrep
45 minCook
45 minReady
90 minLow Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
pearl barley
|
|
| 1 | quart |
water
|
*
|
| 1 | x |
salt
|
*
|
| ¼ | cup |
red onion
finely diced |
|
| 3 | cups |
buttermilk
|
|
| ½ | teaspoon |
turmeric
|
|
| ¼ | cup |
parsley leaves
finely chopped |
|
| 2 | tablespoons |
dill weed
fresh, finely chopped, or 1/2 ts dried |
|
| 1 | tablespoon |
cilantro
finely chopped |
|
| 1 | tablespoon |
chives
snipped |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | dash |
paprika
or herb blossoms, garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
pearl barley
|
|
| 0.9 | l |
water
|
*
|
| 1 | x |
salt
|
*
|
| 59 | ml |
red onion
finely diced |
|
| 7.1E+2 | ml |
buttermilk
|
|
| 2.5 | ml |
turmeric
|
|
| 59 | ml |
parsley leaves
finely chopped |
|
| 3E+1 | ml |
dill weed
fresh, finely chopped, or 1/2 ts dried |
|
| 15 | ml |
cilantro
finely chopped |
|
| 15 | ml |
chives
snipped |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | dash |
paprika
or herb blossoms, garnish |
*
|
Directions
Rinse the barley and put it in a pot with the water and salt to taste.
Bring to a boil, lower the heat, and simmer until the barley is tender, about 45 minutes.
Drain the barley. (The liquid can be reserved to use in another soup.)
Toss the onions into the warm barley to wilt them slightly; then put the mixture in a soup bowl with the buttermilk.
Stir in the turmeric and herbs and season to taste with additional salt.
Cover and refrigerate until chilled.
Serve with freshly ground pepper and paprika or with a garnish of blossoms, such as chive blossoms, cilantro flowers or mustard petals.
Makes 1 Quart
