8
« Last post by Rejaneration on April 13, 2024, 01:34:37 PM »
OOOH, we did a barley with dill that was phenomenal. Let me go look for the recipe. It was NYT.
Anyway, definitely a keeper! It had the consistency of a risotto.
Lemony Pearl Barley Soup
By Hetty Lui McKinnon
Published Feb. 22, 2024
Lemony Pearl Barley Soup
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
4
(1,126)
Notes
Read 180 community notes
High in comfort, low in fuss, this pearl barley soup answers the question of what to cook when one doesn’t feel like cooking. Made with pantry staples, this simple soup beams with vibrancy. Lemon transforms this hearty soup into a dish that also feels light and restorative, while dill, used generously, reinforces the citrus flavor while bringing an assertive herbaceous edge. Other herbs could step in for dill; consider parsley, cilantro or chives. Spinach is added right at the end, after the heat is turned off, which ensures that the greens maintain a little bite and stay bright. The soup will thicken over time, so if you are making it ahead or have leftovers, simply loosen it up with more stock or water when reheating.
INGREDIENTS
Yield:
4 servings
Extra-virgin olive oil
1yellow onion, finely diced
2garlic cloves, finely chopped
2celery stalks, thinly sliced
1cup chopped fresh dill leaves and stalks
Salt (preferably sea salt) and black pepper
1cup/6 ounces pearl barley
6cups vegetable stock
3 to 4tablespoons lemon juice (from 1 large lemon), plus extra wedges to serve
2ounces baby spinach
Greek yogurt, coconut yogurt or crème fraîche, to serve
PREPARATION
Step 1
Heat a large pot over medium-high. Add 1 to 2 tablespoons of olive oil along with the onion and cook, stirring, until softened, 2 to 3 minutes. Add the garlic, celery, half the dill and ½ teaspoon salt and stir until fragrant, 1 to 2 minutes.
Step 2
Add the pearl barley and stock and bring to the boil. Cover, reduce heat to medium and cook, stirring occasionally, until the barley is swollen and tender, 25 to 30 minutes.
Step 3
Turn off the heat. Add the lemon juice, and season with salt and pepper. Taste and make sure the seasonings are to your liking, adjusting salt and lemon as needed.
Step 4
Stir in the spinach, allowing the residual heat to wilt the leaves.
Step 5
Ladle the soup into bowls. Top with a dollop of yogurt and the remaining dill and drizzle generously with olive oil.
Recent Posts
