Purple Sweet Potato And Pearl Barley Sweet Soup Food

PURPLE SWEET POTATO SOUP

Steps:

• For the soup: Heat a large Dutch oven over medium heat. Fry the bacon until crisp, 10 to 12 minutes. Remove to a plate and drain all but 2 to 3 tablespoons of the bacon fat from the Dutch oven. Reserve the bacon.
• Add the yams, garlic, thyme, onion, oregano, cumin, coriander and then a good pinch of salt and pepper. Cook, stirring, until the onions have started to soften and the yams are coated in the bacon grease, 2 to 3 minutes. Add 5 cups of the broth and bring to a simmer. Cook until the potatoes are soft, about 15 minutes.
• For the pistachio crumble: While the soup cooks, crumble the bacon and toss with the pistachios, parsley, oregano and turmeric until well combined. Set aside.
• Using an immersion blender, puree the soup until smooth. Thin with the remaining stock as needed.
• Serve the soup into bowls and swirl in a spoonful of sour cream to each serving. Top with the crumble and some parsley leaves.

PURPLE SWEET POTATO AND PEARL BARLEY SWEET SOUP RECIPE

Steps:

• Instant Pot method:Soak pearl barley for 30 minutes. Peel and cut purple sweet potatoes into chunks. Soak in water for 10 minutes to remove the starch from outside. Drain out the pearl barley and sweet potatoes. Put all ingredients in Instant Pot. Close the lid, "sealing" position. Press "soup" button, high pressure cooking for 20 minutes. Quick release. Serve hot or warm. Enjoy! Stove top method:Prepare all the ingredients as above. But add extra ½ cup of water. Put all the ingredients into a large pot. Bring it to a boil over high-medium heat. Reduce heat to medium low. Continue to cook until the sweet potato pieces are softened and sugar is completely dissolved, about 30 minutes. Beware not to cook over too high heat. Otherwise the sweet potato will be broken apart and the sweet soup becomes cloudy.

CHICKEN BARLEY SOUP WITH SWEET POTATO

Steps:

• Heat olive oil in a large heavy stockpot over medium heat; cook and stir onion, celery, and garlic in hot oil until onion is slightly tender, about 8 minutes.
• Stir chicken stock, chicken, carrots, parsnips, and barley into onion mixture; bring to a boil. Reduce heat and simmer until barley is slightly tender, about 30 minutes.
• Stir sweet potatoes into soup and simmer until sweet potatoes and barley are tender, about 30 minutes; season with dill, salt, and pepper.