YOGURT OR BUTTERMILK SOUP WITH TOASTED BARLEY
I was cleaning out the refrigerator as well as my pantry when I put together this refreshing summer soup. If you can't get organic or Greek yogurt, free of gums and stabilizers, use buttermilk.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course, side dish
Time 2h20m
Yield Serves six
Number Of Ingredients 13
Steps:
- Heat a heavy, medium-size saucepan over medium-high heat, and add the barley. Stir or shake in the pan until it begins to smell toasty, about five minutes. Add the water and salt (to taste, about 1/2 teaspoon), and bring to a boil. Reduce the heat, and simmer until tender, about 45 minutes. Remove from the heat, drain and set aside.
- While the barley is cooking, place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 30 minutes. Rinse well and drain on paper towels.
- Combine all the ingredients except the mint. Season to taste with salt and pepper. Chill for one hour or longer. Serve, garnishing each bowl with the mint.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 3 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 759 milligrams, Sugar 13 grams
BARLEY AND BUTTERMILK SOUP
This can be made vegetarian by using olive oil and vegetable broth. Adapted from a recipe at http://community.livejournal.com/what_a_crock/790512.html
Provided by DrGaellon
Categories Grains
Time 6h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large saucepan. Add onions and saute until soft and translucent, 3-5 minutes. Add garlic and saute until fragrant, about 1 minute.
- Place onions and garlic into slow cooker with celery, beef broth, chicken broth and barley. Cook on low 4-6 hours, until barley is tender.
- Stir in buttermilk and dill. Continue cooking until heated through, about 30 minutes. Remove and discard celery. Serve with additional dill sprinkled on top.
Nutrition Facts : Calories 192, Fat 6.3, SaturatedFat 3.1, Cholesterol 14.2, Sodium 703.7, Carbohydrate 26.3, Fiber 4.8, Sugar 6.1, Protein 9.4
BUTTERMILK SOUP
A deliciously smooth, sweet soup. My mother used to make sweet milk soups when I was growing up. I think that this kind of soup in customary mainly in Northern Europe. From Jean Pare's Company's Coming Soups & Sandwiches. Cooking time is chill time.
Provided by Dreamer in Ontario
Categories Dessert
Time 40m
Yield 4 1/2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, beat egg yolks then add sugar, lemon juice, lemon rind and vanilla.
- Beat until smooth and well mixed.
- Slowly beat in buttermilk.
- Refrigerate until ready to serve.
- When serving, top each bowl of soup with a dollop of whipped cream and top whipped cream with a bit of jam.
Nutrition Facts : Calories 311.2, Fat 8.6, SaturatedFat 4.5, Cholesterol 162.8, Sodium 286.7, Carbohydrate 48.6, Fiber 0.2, Sugar 44.7, Protein 10.5
COLD POTATO-BARLEY BUTTERMILK SOUP
Potatoes, barley, and buttermilk are a trio that I find blissfully refreshing in the summer, served cold in a soup.
Yield 6 servings
Number Of Ingredients 6
Steps:
- Peel the potatoes and cut into approximately 4-inch dice. Cover with water and bring to a simmer. Cover and cook until the potatoes are about half done, about 10 minutes. Add the green beans and cook until both are tender but not overdone, about 10 minutes longer. Remove from the heat, but do not drain.
- Let the potato-green bean mixture stand, uncovered, until it is at room temperature, then add the remaining ingredients. Serve at room temperature, or cover and refrigerate until chilled, if desired.
- Mid- to late summer is our brief chance to grab what we can of sun, sand, and-soup. Okay, so soup might not be something that springs immediately to mind when you think of summer pleasures, but I find few things more refreshing on a warm summer day than a bowl of cold soup.
- To round out a meal of cold soup, add a substantial salad, a good bread, and if you'd like, some fresh corn on the cob. These cool, flavorful elixirs whet the wilted appetite like nothing else can!
- Calories: 183
- Total Fat: 0g
- Protein: 6g
- Carbohydrate: 38g
- Cholesterol: 3mg
- Sodium: 50mg
TURKISH BARLEY AND BUTTERMILK (OR YOGURT) SOUP
From Frances Moore Lappe's "Diet for a Small Planet". She says that she once demonstrated this and the moderator could not stop eating it for the entire program. About as simple as it gets.
Provided by zeldaz51
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a heavy pot and saute onions until translucent.
- Add barley and saute, stirring lightly, until translucent and slightly toasty-smelling.
- When onion is well browned, add stock and cook until barley is well done, 45 minutes to an hour (or 25 minutes in a pressure cooker).
- Remove from heat, let cool a bit, and slowly add buttermilk and more stock to thin it if necessary. Sprinkle in dill and add butter or margarine.
Nutrition Facts : Calories 302, Fat 9, SaturatedFat 1.8, Cholesterol 4.9, Sodium 137.2, Carbohydrate 46.7, Fiber 9.2, Sugar 9.4, Protein 10.6
BUTTERMILK SOUP (KARNEMELKSCHE PAP)
Make and share this Buttermilk Soup (karnemelksche Pap) recipe from Food.com.
Provided by littleturtle
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix flour with a little water until smooth; add 1 pint of the buttermilk.
- Let come to a boil, stirring constantly to prevent separating.
- Add the rest of the buttermilk, a little at a time.
- Serve hot with sugar or molasses.
Nutrition Facts : Calories 281.3, Fat 4.5, SaturatedFat 2.7, Cholesterol 19.6, Sodium 515, Carbohydrate 41.4, Fiber 0.6, Sugar 23.5, Protein 18.6
BUTTERMILK PORRIDGE - BOETERMELK PAP
From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 2h
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place barley and water in saucepan; bring to a boil.
- Simmer for about 2 hours.
- Add buttermilk, stirring until it boils; cook a few minutes (taking care not to scorch), then add salt.
- Serve hot with syrup or sugar.
Nutrition Facts : Calories 182.7, Fat 3, SaturatedFat 1.7, Cholesterol 11.8, Sodium 427.9, Carbohydrate 27.6, Fiber 3.2, Sugar 14.2, Protein 12
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