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