Ingredients Jump to Instructions ↓

  1. 1/2 c Barley

  2. 1 qt Water Salt

  3. 1/4 c Finely diced red onion

  4. 3 c Buttermilk

  5. 1/2 ts Turmeric

  6. 1/4 c Finely chopped parsley

  7. 2 tb Finely chopped dill; -

  8. 1/2 ts -Dried Dill

  9. 1 tb Finely chopped cilantro

  10. 1 tb Snipped chives Freshly ground pepper

  11. 1 ds Paprika or herb blossoms -(if available, for garnish)

Instructions Jump to Ingredients ↑

  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 DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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