Barley Buttermilk Soup
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Scan day: 17 February 2014 UTC
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Description: Uses onion, chives, dill, and paprika.
RecipeSource: Barley-Buttermilk Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ---------- Recipe via Meal-Master (tm) v8.02 Title: Barley-Buttermilk Soup Categories: Soups, Vegetables Yield: 4 servings 1/2 c Barley 2 tb Finely chopped dill; -=OR=- 1 qt Water 1/2 ts -Dried Dill Salt 1 tb Finely chopped cilantro 1/4 c Finely diced red onion 1 tb Snipped chives 3 c Buttermilk Freshly ground pepper 1/2 ts Turmeric 1 ds Paprika or herb blossoms 1/4 c Finely chopped parsley -(if available, for garnish) 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 -----
Size: 1198 chars
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