Barley buttermilk soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Barley |
| 1 | quart | Water |
| Salt | ||
| ¼ | cup | Finely diced red onion |
| 3 | cups | Buttermilk |
| ½ | teaspoon | Turmeric |
| ¼ | cup | Finely chopped parsley |
| 2 | tablespoons | Finely chopped dill; -=OR=- Dried Dill |
| 1 | tablespoon | Finely chopped cilantro |
| 1 | tablespoon | Snipped chives |
| Freshly ground pepper | ||
| 1 | dash | Paprika or herb blossoms (if available, for 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
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK