Prep 20 mins
Cook 10 mins
Have lots of dill at the moment as the stores won't sell just one sprig. :-) That sent me looking for new recipes to use up my bounty. I just love barley in soups so this appealed to me.
- 236.59 ml shallot, chopped
- 9.85 ml oil
- 4.92 ml salt
- 177.44 ml quick-cooking barley
- 414.03 ml fat free chicken broth or 414.03 ml vegetable broth
- 709.77 ml water
- 1 carrot, sliced into thin coins (optional)
- 14.79 ml water
- 44.37 ml low-fat sour cream
- 0.59 ml white pepper
- 44.37 ml chopped fresh dill
- 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.
- 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.).
- If you are adding the carrots, cook in a separate saucepan in water for 5 minutes until tender but firm.
- 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.
- 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.
- Divide soup among serving bowls. Thin remaining tablespoon sour cream with remaining tablespoon water and drizzle over soup. Sprinkle with dill.
I loved this and it was very easy to make. Rather than pour into a blender I used my hand blender right in the pot and blended it until I felt it was the right consistency. I did feel I wanted it a touch thicker so I added a little cornstarch to thicken and it worked great. I will make this again, even if my 7 year old didn't care for it...oh, over the summer we grew dill. I saved it by chopping and freezing in an ice cube tray. I just popped a few ice cubes right in the soup as it cooked.
Yummy soup, it's thick and rich tasting with the sour cream. I changed the dill Basil and that was dried. I used veggie broth and the optional carrots. I took the long way around and used pearl barley, not pre-cooked. It all turned out perfectly. It made a great dinner along side a small salad.
I made this for PAC Fall 2006. You'd better like dill for this one! And I do. :) This was yummy. I used dried dill, onions instead of shallots, and added the carrots. I already had barley cooked so this went together in no time. This is a wonderful soup for fall! Thank you for sharing.