YOGURT OR BUTTERMILK SOUP WITH TOASTED BARLEY
I was cleaning out the refrigerator as well as my pantry when I put together this refreshing summer soup. If you can't get organic or Greek yogurt, free of gums and stabilizers, use buttermilk.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course, side dish
Time 2h20m
Yield Serves six
Number Of Ingredients 13
Steps:
- Heat a heavy, medium-size saucepan over medium-high heat, and add the barley. Stir or shake in the pan until it begins to smell toasty, about five minutes. Add the water and salt (to taste, about 1/2 teaspoon), and bring to a boil. Reduce the heat, and simmer until tender, about 45 minutes. Remove from the heat, drain and set aside.
- While the barley is cooking, place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 30 minutes. Rinse well and drain on paper towels.
- Combine all the ingredients except the mint. Season to taste with salt and pepper. Chill for one hour or longer. Serve, garnishing each bowl with the mint.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 3 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 759 milligrams, Sugar 13 grams
CHICKEN WITH BARLEY SOUP
This is a high-protein, high-fiber, and low-fat recipe that is very filling. I usually double the recipe so I have plenty of leftovers. The soup freezes well. This soup comes out very thick; if you like a thinner soup, add more water or reduce the barley to 1/2 cup. This soup recipe is very flexible. Adjust amount of veggies and seasonings to your family's taste.
Provided by Carolyn LaLumiere Miller
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
- Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
- Cool broth until the fat congeals on the surface. Skim and discard fat.
- Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 25 g, Cholesterol 85.2 mg, Fat 15.7 g, Fiber 5.9 g, Protein 27.5 g, SaturatedFat 4.3 g, Sodium 703.5 mg, Sugar 3.7 g
GRAINS IN HERBY BUTTERMILK
The herbed sauce in this grain dish gets a double hit of punchy dairy: Not as sharp as other acidic ingredients, buttermilk lends a unique tang and yogurt brings body and richness.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Lunch Grains Barley Buttermilk Herb Dill Parsley Yogurt Vegetarian Soy Free Peanut Free Tree Nut Free Healthy
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toast grains in a dry medium heavy pot over medium heat, stirring occasionally, until just slightly darkened and beginning to smell nutty, about 4 minutes. Pour in 4 cups water, then add onion, garlic, lemon zest, and a couple of big pinches of salt; stir to combine. Bring mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally and skimming any foam from surface as needed, until grains are tender (pull out a few grains and take a bite to test), 35-45 minutes; pluck out and discard onion, garlic, and lemon zest.
- Meanwhile, purée parsley, dill, buttermilk, and a big pinch of salt in a blender until bright green and smooth. Pour into a medium bowl, add yogurt, and whisk until your arm gets a bit tired-3 minutes should do the trick (whisking the mixture well will ensure that the yogurt doesn't split and get grainy when you add it to the grains).
- Pour buttermilk mixture over grains. Increase heat to medium and bring to a bare simmer. Cook just until heated through, about 1 minute. Remove from heat and squeeze in juice from lemon half. Stir well, then taste grains and season with more salt if needed. Skim any foam from surface.
- Ladle grains into bowls. Drizzle some oil into each bowl and top with coarsely ground pepper.
HOT YOGURT SOUP WITH BARLEY AND CILANTRO
In the Middle East, yogurt is used in hot dishes as well as cold. To stabilize the yogurt so that it doesn't curdle when it cooks, you stir in a little cornstarch. This simple soup is both comforting and light, and it's good at any time of year. At this time of year I'd serve it warm but not simmering hot.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring often, until the onion is tender and beginning to color, about 10 minutes. Add the garlic and the barley and stir together until the garlic smells fragrant, about 30 seconds to a minute. Add the stock and salt to taste (depending on the saltiness of the stock), and bring to a boil. Reduce the heat to low, cover and simmer 40 minutes, or until the barley is tender.
- In a small bowl, combine the cornstarch and 2 tablespoons water and stir until the cornstarch is dissolved. Whisk into the yogurt. Off the heat, whisk this mixture into the soup. Return to low heat and bring to a bare simmer, stirring. Do not boil. Add salt to taste and a generous amount of pepper. Stir in the cilantro, and season with fresh lemon juice if desired (or squeeze a few drops over each bowl). Serve hot or warm, garnished with thin rounds of lemon.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 669 milligrams, Sugar 11 grams
TURKISH BARLEY AND BUTTERMILK (OR YOGURT) SOUP
From Frances Moore Lappe's "Diet for a Small Planet". She says that she once demonstrated this and the moderator could not stop eating it for the entire program. About as simple as it gets.
Provided by zeldaz51
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a heavy pot and saute onions until translucent.
- Add barley and saute, stirring lightly, until translucent and slightly toasty-smelling.
- When onion is well browned, add stock and cook until barley is well done, 45 minutes to an hour (or 25 minutes in a pressure cooker).
- Remove from heat, let cool a bit, and slowly add buttermilk and more stock to thin it if necessary. Sprinkle in dill and add butter or margarine.
Nutrition Facts : Calories 302, Fat 9, SaturatedFat 1.8, Cholesterol 4.9, Sodium 137.2, Carbohydrate 46.7, Fiber 9.2, Sugar 9.4, Protein 10.6
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