Barley-Buttermilk Soup
31
31
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
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?
