Barley-Buttermilk Soup Recipe

Step 1

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

Things You'll Need

  • 1/2c Barley
  • 1qt Water
  • Salt
  • 1/4c Finely diced red onion
  • 3c Buttermilk
  • 1/2ts Turmeric
  • 1/4c Finely chopped parsley
  • 2tb Finely chopped dill; -=OR=-
  • 1/2ts -Dried Dill
  • 1tb Finely chopped cilantro
  • 1tb Snipped chives
  • Freshly ground pepper
  • 1ds Paprika or herb blossoms
  • -(if available, for garnish)

About this Author - Recipes, food and cooking information.