 |
|
|
|
 |
|
 |
| |
| Home -> [Cheese & Eggs, Soups & Stews, Vegetarian] -> [Barley buttermilk soup Recipe] |
Barley buttermilk soup
|
| Artist: |
_ |
Yield: |
4 |
| Categories: |
Cheese & Eggs, Soups & Stews, Vegetarian |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1/2
| cup | Barley | | 1
| quart | Water | | | Salt | | 1/4
| cup | Finely diced red onion | | 3
| cup | Buttermilk | | 1/2
| tsp | Turmeric | | 1/4
| cup | Finely chopped parsley | | 2
| tbsp | Finely chopped dill, -=OR=- | | 1/2
| tsp | -Dried Dill | | 1
| tbsp | Finely chopped cilantro | | 1
| tbsp | Snipped chives | | | Freshly ground pepper | | 1
| dash | Paprika or herb blossoms | | | -(if available, for garnish) |
|
Procedures:
| 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 |
|
|
|
|
|
|
|
|
|
|
