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Barley-Buttermilk Soup

 

31

Yield

4

servings

Prep

45

min

Cook

45

min

Ready

90

min

Low Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

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
*

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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 17311% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 202mg 8%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 18%
Sugars g
Protein 18g
Vitamin A 10% Vitamin C 15%
Calcium 26% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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