Barley Soup with Cream

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

White wine can be replaced with 1 teaspoon of lemon juice. The soup will have a spicier flavor if you substitute green onions with ramps or watercress and add 1 tablespoon of Japanese soy sauce. Source: John Smith "Vegetarian Cuisine for Foodies"

Ingredients

Clarified Butter - 1 tablespoon
Onion - 1 head
Pearl barley - 3.5 oz
Chicken Broth - 1 qt
Leek - 1 stalk
Celery salt - 1.8 oz
Carrot - 1.8 oz
Crème fraîche - 3 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Chives - 3 tablespoons
Dry White Wine - 3 tablespoons

Step by Step guide

Step 1

Heat the clarified butter in a large pot over medium heat. Peel the onion, finely chop it, and lightly sauté in the clarified butter. Add the barley and sauté for 2–3 minutes.

Step 2

Heat the vegetable broth, add it to the barley, and cook covered for 20 minutes over low heat.

Step 3

Clean the green onions, slice them lengthwise, and rinse. Peel the celery and thoroughly wash the carrot. Cut the vegetables into very small cubes. Add the white wine (or lemon juice) and the vegetables to the broth. Cook for another 15–20 minutes until the barley is soft. The soup should be very thick.