Barley buttermilk soup

4 servings

Ingredients

Quantity Ingredient
½ cup Barley
1 quart Water
Salt
¼ cup Finely diced red onion
3 cups Buttermilk
½ teaspoon Turmeric
¼ cup Finely chopped parsley
2 tablespoons Finely chopped dill; -=OR=- Dried Dill
1 tablespoon Finely chopped cilantro
1 tablespoon Snipped chives
Freshly ground pepper
1 dash Paprika or herb blossoms (if available, for garnish)

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

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