So, it's been unusually warm here for this time of year. We typically bundle ourselves with our down-filled marshmallow coats, scarves, hats and gloves in December. Today people were walking around with short sleeves and rain boots. Yes, apparently the monsoon season has not quite ended in NYC!
It's been hard to get motivated and make soups in this kind of weather; however, there is one recipe that I've been wanting to share with you. It is so simple yet delicious. My mother used to make this soup and I learned it from her. Once I got married, I notice that my mother in-law does a different version that I also enjoy. So, I married the two recipes and came up with the following.
Creamy Barley Soup
Ingredients:
1 tablespoons olive oil/vegetable oil
1 large onion finely chopped
1 cup dry barley
1 ½ teaspoon sea salt
½ teaspoon fresh ground pepper
8-9 cups of water
1 cup plain yogurt
2 tablespoons of fresh squeezed lemon juice
In a large pot, over medium-low heat, sauté the onion in oil until it is soft and translucent. Rinse the barley in cold water then add to the pot and sauté the mixture for about 5 minutes on high heat. Add salt and pepper and mix well. Add water, put the lid on and bring to a boil. Then cook on low heat for about 2 hours until the barley grains have become completely soft. Add the yogurt and lemon juice and mix well. Serve hot in a bowl.
You can put the soup through a food mill or use a hand blender if you like a smoother texture then add the yogurt.
Garnish (optional):
Garnish (optional):
1 tablespoon of dried mint
1 teaspoon olive oil + 1 teaspoon
In a small pan, heat the oil and add the dried mint. Sauté on a low heat for 1-2 minutes until it looks shiny. Do not let it turn dark. Pour over the soup and serve hot.
Creamy Barley Soup
The great thing about this recipe is that you can add other ingredients. When my children were smaller and had just started eating solids, I made this soup with diced carrots, celery and even meat. Then I made a puree out of it. This is by far the most complete meal for a kid. My kids used to love this dish, but now that they have discovered chicken nuggets and french fries, it's become a little challenging to feed them this soup!
Fun Fact:
1 cup of cooked barley has less than 200 calories which makes this meal even greater than it seems (since it's very filling). It is also high in fiber and has no saturated fat.
Enjoy and have a wonderful evening.
