Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• ½ cup pearled barley
• 4 cups water
• ½ tsp salt – adjust to amount in broth
• 1 leek – sliced (see photo for cleaning instruction)
• 2 cups chicken broth
◊ Pearled barley tends to foam a lot during the cooking process and needs to be frequently checked. To avoid overflowing as much as possible, just before cooking, put the pearled barley in a large enough bowl with plenty of water. In the water, rub them between two hands to scrape off any powdery substance. Drain in a fine-meshed colander, rinse until clear water runs through. Do not pre-soak.
◊ In a deep, medium sized pot, add washed pearled barley, 4 cups of room-temperature water, salt, pepper and bring to a boil. Lower the heat to medium-low and let it simmer for 45 minutes.
◊ Add the sliced leeks, chicken broth and simmer for another 15 minutes. Remove from heat.
◊ Using a hand-held or regular blender, purée the cooked barley and leek.
– Instead of leek, dice 1 small onion (110 g/4oz). Sauté in 1 tsp vegetable oil or butter, until slightly golden. Add at the time leek was to be added.
– To enhance visually by adding a bit of color to the soup, at the time of serving, add 3 Tbsp of blanched, finely diced carrots and/or 2 Tbsp of chopped parsley or cilantro.
◊ 1- plain, 2- with cream, 3- with lemon juice, 4- garnish with chopped scallion, 5- with fresh ground pepper
~ Bon Appétit! ~
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