Barley Buttermilk Soup

Ingredients

1/2 cup barley 1 qt water 1 salt 1/4 cup finely diced red onion 3 cup buttermilk 1/2 tsp turmeric 1/4 cup finely chopped parsley 2 tbsp finely chopped dill, -=or=- dried dill 1 tbsp finely chopped cilantro 1 tbsp snipped chives 1 freshly ground pepper 1 dash paprika or herb blossoms (if availa, ble, for garnish)	Advertisements

Preparation
 
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

 

 
Servings: 4

 

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