Barley Buttermilk Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Barley,
2 tbsp: Finely chopped dill, -=OR=-
1 quart: Water,
1/2 tsp: -Dried Dill,
Salt,
1 tbsp: Finely chopped cilantro,
1/4 cup: Finely diced red onion,
1 tbsp: Snipped chives,
3 cup: Buttermilk,
Freshly ground pepper,
1/2 tsp: Turmeric,
1 dash: Paprika or herb blossoms,
1/4 cup: Finely chopped parsley,
-, 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
Source from luhu.jp
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
Source from luhu.jp