Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1/2 c. Barley
- 1 quart Water Salt
- 1/4 c. Finely diced red onion
- 3 c. Buttermilk
- 1/2 tsp Turmeric
- 1/4 c. Finely minced parsley
- 2 Tbsp. Finely minced dill, -=Or possibly=-
- 1/2 tsp -Dry Dill
- 1 Tbsp. Finely minced cilantro
- 1 Tbsp. Snipped chives Freshly grnd pepper
- 1 x d Paprika or possibly herb blossoms (if available, for garnish)
Direcciones
- 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 till the barley is tender, about 45 min. Drain the barley. (The liquid can be reserved to use in another soup.) Toss the onions into the hot barley to wilt them slightly; then put the mix in a soup bowl with the buttermilk. Stir in the turmeric and herbs and season to taste with additional salt. Cover and chill till chilled.
- Serve with freshly grnd pepper and paprika or possibly with a garnish of blossoms, such as chive blossoms, cilantro flowers or possibly mustard petals.
- Makes 1 Qt
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 466g | |
| Recipe makes 4 servings | |
| Calories 339 | |
| Calories from Fat 37 | 11% |
| Total Fat 4.3g | 5% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 458mg | 19% |
| Potassium 606mg | 17% |
| Total Carbs 61.43g | 16% |
| Dietary Fiber 9.0g | 30% |
| Sugars 24.72g | 16% |
| Protein 14.66g | 23% |
