Cream of Barley and Dill Soup

wtorek, 4 lutego 2014

Cream of Barley and Dill Soup

Time: 30 mins


  • 1 cup shallot, chopped
  • 2 teaspoons oil
  • 1 teaspoon salt
  • 3/4 cup quick-cooking barley
  • 1 3/4 cups fat free chicken broth or 1 3/4 cups vegetable broth
  • 3 cups water
  • 1 carrot, sliced into thin coins (optional)
  • 1 tablespoon water
  • 3 tablespoons low-fat sour cream
  • 1/8 teaspoon white pepper
  • 3 tablespoons chopped fresh dill


  • 1 Over moderate heat, begin to saute the shallots with oil in a large sauce pan or stockpot. Cook for 5 minutes or so until the shallots are tender and have begun to brown. If the shallots begin to dry, add a tablespoon or so of water.
  • 2 Add the barley to the pot and cook for 1 minute, stirring frequently. Pour broth and 3 cups of water into the pot. Cover with lid and cook 10-15 minutes until the barley is tender. (Check the package instructions for suggested cooking time.).
  • 3 If you are adding the carrots, cook in a separate saucepan in water for 5 minutes until tender but firm.
  • 4 Pour barley and broth into a colander sitting in a larger bowl to collect liquid. Take half the barley and shallots, all of the liquid and 2 tablespoons of sour cream and place in a blender. Puree until smooth.
  • 5 Transfer the contents of the blender back to the pot. Add whole/unblended barley and shallots (and carrots if using) to the creamed mixture and stir until well mixed. Season with salt and pepper to taste.
  • 6 Divide soup among serving bowls. Thin remaining tablespoon sour cream with remaining tablespoon water and drizzle over soup. Sprinkle with dill.

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