Barley-Buttermilk Soup Recipe

Barley-Buttermilk Soup Recipe

Ingredients

• Serving Size : 4
• 1/2 cup barley
• 1 quart water
• salt
• 1/4 cup finely diced red onion
• 3 cup buttermilk
• 1/2 teaspoon turmeric
• 1/4 cup finely chopped parsley
• 2 tablespoon finely chopped dill – -=or=-
• 1/2 teaspoon dried dill
• 1 tablespoon finely chopped cilantro
• 1 tablespoon snipped chives
• freshly ground pepper
• 1 dash paprika or herb blossoms (if available – for garnish)

Method

1. RINSE THE BARLEY and put it in a pot with the water and salt to taste.
2. Bring to a boil, lower the heat, and simmer until the barley is tender, about 45 minutes.
3. Drain the barley.
4. The liquid can be reserved to use in another soup.
5. Toss the onions into the warm barley to wilt them slightly; then put the mixture in a soup bowl with the buttermilk.
6. Stir in the turmeric and herbs and season to taste with additional salt.
7. Cover and refrigerate until chilled.
8. Serve with freshly ground pepper and paprika or with a garnish of blossoms, such as chive blossoms, cilantro flowers or mustard petals.
9. Makes 1 Quart DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

Full List of Soup Recipes
Full List of Barley Recipes

Recently Viewed

Chicken Soup Recipe:
Wash chicken pieces and place in large stockpot. Cover with water and bring to boil. Reduce heat and simmer until chicken falls off the bones (approximately 2-3 hours). Continue Reading →

Potato Soup:
Place a soup pot or a dutch oven over medium heat After about a minute, add the olive oil and swirl to coat the pan Add the onion and cumin, and cook, stirring Continue Reading →

Tomato Soup:
Combine the tomatoes, garlic paste, basil, and milk in a soup pot or a dutch oven, and place it over medium-high heat Bring to a boil, and then immediately turn the heat Continue Reading →

Miso Soup:
Place flour in a bowl, add boiling water and blend. Knead for 5 min then mold dumplings into any form you wish (about 1/2' thick). Set aside. Saute the cabbage. Add Continue Reading →

Vegetable Soup:
Add all ingredients into the slow cooker and mix well. Cover and cook on low for 8 hours. Discard peppercorns and bay leaves from soup and using blender puree the soup Continue Reading →

Lentil Soup:
In a 5- to 7-quart pressure cooker, heat the oil over medium heat until very hot Add the onion and cook, stirring a few times, until it begins to soften, about 3 minutes Continue Reading →

List All