Cream Of Barley And Dill Soup
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.
Steps
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.
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 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 .
Ingredients
shallot, oil, salt, quick-cooking barley, fat free chicken broth, water, carrot, low-fat sour cream, white pepper, fresh dill