Cream Of Barley With Dill Soup
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 large
Shallot (chopped 1 cup)3 tbsps
Unsalted Butter1 tsp
Salt3 cup
Barley (quick-cooking)1.75 cups
Chicken Broth (reduced-sodium 14 fl oz)3 cups
Water (plus 1 tablespoon)3 tbsps
Sour Cream1 tsp
White Pepper2 tbsps
Dill (chopped fresh)Directions:
1
Cook shallots in butter with 1/2 teaspoon salt in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes
2
Add barley and cook, stirring frequently, 1 minute
3
Add broth and 3 cups water and boil, covered, until barley is tender, about 10 minutes
4
Pour broth through a medium-mesh sieve into a bowl and set aside half of barley mixture
5
Transfer broth and remaining barley mixture to a blender, then add 2 tablespoons sour cream and blend until very smooth (use caution when blending hot liquids)
6
Return soup to saucepan, then stir in white pepper, remaining 1/2 teaspoon salt, and remaining barley mixture
7
Divide soup among serving bowls
8
Thin remaining tablespoon sour cream with remaining tablespoon water and drizzle over soup
9
Sprinkle with dill
10
Cook shallots in butter with 1/2 teaspoon salt in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes
11
Add barley and cook, stirring frequently, 1 minute
12
Add broth and 3 cups water and boil, covered, until barley is tender, about 10 minutes
13
Pour broth through a medium-mesh sieve into a bowl and set aside half of barley mixture
14
Transfer broth and remaining barley mixture to a blender, then add 2 tablespoons sour cream and blend until very smooth (use caution when blending hot liquids)
15
Return soup to saucepan, then stir in white pepper, remaining 1/2 teaspoon salt, and remaining barley mixture
16
Divide soup among serving bowls
17
Thin remaining tablespoon sour cream with remaining tablespoon water and drizzle over soup
18
Sprinkle with dill