Servings
4 s
Ingredients
- 1/2 cup Barley
- 1 quart Water
- Salt
- 1/4 cup Finely diced red onion
- 3 cups Buttermilk
- 1/2 teaspoon Turmeric
- 1/4 cup Finely chopped parsley
- 2 tablespoons Finely chopped dill =OR= 1/2 teaspoon Dried Dill
- 1 tablespoon Finely chopped cilantro
- 1 tablespoon Snipped chives
- Freshly ground pepper
- 1 dash Paprika or herb blossoms; (if available, for g
Directions
- 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 Posted to MC-Recipe Digest by Nancy Berry
- net> on May 15, 1998