CREAMY LEMON-BARLEY SOUP
Our more nutritious take on the Greek egg-and-lemon soup known as avgolemono swaps out the usual white orzo for pleasantly chewy, better-for-you barley, and adds peppery watercress for brightness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Combine chicken, broth, 1 cup leekgreens, and 2 cups water in a pot.Season with salt and pepper. Bring toa boil, then reduce heat and simmeruntil chicken is cooked through,15 minutes. Transfer chicken to a plate;strain liquid through a fine-mesh sieve.(You should have about 5 cups.) Rinsepot; return strained broth to it and placeover medium heat. Add barley and leekrounds; bring to a simmer and cookuntil leeks are tender, 6 to 8 minutes.Meanwhile, shred chicken into bite-sizepieces (discarding skin and bones).
- Whisk together yolks, lemon juice,and a pinch of salt in a heatproof bowl.Slowly add 1 cup hot broth to yolkmixture, whisking constantly. Removebroth from heat; slowly stir yolk mixtureback into broth. Return chicken tobroth; cook over medium heat, stirringoften, 5 minutes (do not let boil). Stir inwatercress; season with salt and pepper.Spoon soup into a bowl; top withmore watercress, pepper, and a drizzleof oil. Serve.
BARLEY SOUP WITH GREENS, FENNEL, LEMON, AND DILL
Provided by Anna Thomas
Categories Soup/Stew Appetizer Sauté Vegetarian High Fiber Dinner Lunch Barley Fennel Kale Spinach Healthy Chard Dill Lemon Juice Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 15
Steps:
- Bring 4 cups water, 2 cups broth, barley, and 1 scant teaspoon sea salt to boil in large pot. Reduce heat to medium-low, cover, and simmer until tender, about 40 minutes.
- Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with sea salt, and sauté until golden brown, stirring often, about 15 minutes. Add sautéed onions and remaining 6 cups broth to pot with barley. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.
- Add kale and chard to soup. Simmer until greens are tender, about 15 minutes. Add spinach, green onions, dill, fennel fronds, and mint; simmer 5 minutes. Add 1 tablespoon lemon juice. Season soup with sea salt, pepper, and additional lemon juice, thinning with more broth, if desired.
- Divide soup among bowls. Sprinkle feta cheese over, drizzle with oil, and serve.
HEARTY BEEF AND BARLEY SOUP
Steps:
- In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.
Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
OLD FASHIONED LEMON (CITRUS) BARLEY WATER
I love this drink so couldn't believe it when I saw it wasn't on Zaar. This is from the back of a packet of Pearl Barley. You can also experiment with a mixture of other citrus juices such as lime or grapefruit.
Provided by Mandy
Categories Punch Beverage
Time 1h10m
Yield 1 7/8 litres approx
Number Of Ingredients 6
Steps:
- Rinse the barley well.
- Cover barley in a pot with cold water & bring to the boil, drain.
- Return barley to saucepan with the lemon rind & 10 cups water, cook slowly for 1 hour.
- Add the lemon juice & sugar and stir until sugar has dissolved.
- Strain and chill to serve.
- Discarded barley can be mixed with some dried fruit & nuts and warm milk and makes a great breakfast.
Nutrition Facts : Calories 655.4, Fat 1, SaturatedFat 0.2, Sodium 47, Carbohydrate 163.6, Fiber 9.1, Sugar 114.8, Protein 6
BEEF BARLEY SOUP WITH LEMON
With a higher ratio of broth to barley than one usually sees, and the addition of plenty of fresh baby spinach, this beef barley soup is a little lighter than most of its kind. However, it's still a substantial, satisfying meal that gets a heady aroma from spices (coriander, cumin and paprika) and a brightness from lemon. If you like your meals with a kick, top this with thinly sliced jalapeño, which will wilt slightly from the heat of the soup. Leftovers freeze perfectly for at least three months, though if using the jalapeño, don't add it until serving time.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, appetizer, main course
Time 3h30m
Yield 8 servings
Number Of Ingredients 25
Steps:
- Season beef with 1 teaspoon salt and 1/2 teaspoon pepper. Let mixture stand for 30 minutes to 1 hour at room temperature.
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add meat and cook in batches, turning occasionally, until well browned, 8 to 10 minutes per batch. Drizzle in additional oil if the pan seems dry. Transfer the browned meat to a paper-towel-lined plate to drain.
- Add leek, celery, fennel and garlic to the pan; cook until soft, about 7 minutes, adjusting the heat if necessary to prevent burning. Push the vegetables to one side, and, if the pan looks dry, add a bit more oil. Add tomato paste and spices to the cleared spot and cook until tomato paste is darkened and caramelized, 1 to 2 minutes. Stir together vegetables and tomato paste.
- Return meat to the pot. Pour in stock and 8 cups water. Using kitchen string, tie sage, rosemary and bay leaves into a bundle and drop into pot. Bring the liquid to a simmer over medium heat. Cook, partly covered, for 1 hour.
- Stir in the carrots, parsnips, turnips, barley, 1 teaspoon salt and remaining 1/2 teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Pull herb bunch from pot and discard.
- Stir spinach and parsley into pot until wilted, 2 to 3 minutes (kale may take a few minutes longer), then stir in lemon zest and juice. If soup is too thick, thin it with a little water. Taste and adjust seasonings, if necessary. Serve with chiles, if you like.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 10 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 809 milligrams, Sugar 10 grams, TransFat 0 grams
CREAM OF BARLEY WITH DILL SOUP
Categories Soup/Stew Dairy Appetizer Quick & Easy Barley Dill Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cook shallots in butter with 1/2 teaspoon salt in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add barley and cook, stirring frequently, 1 minute. Add broth and 3 cups water and boil, covered, until barley is tender, about 10 minutes.
- Pour broth through a medium-mesh sieve into a bowl and set aside half of barley mixture. Transfer broth and remaining barley mixture to a blender, then add 2 tablespoons sour cream and blend until very smooth (use caution when blending hot liquids). Return soup to saucepan, then stir in white pepper, remaining 1/2 teaspoon salt, and remaining barley mixture.
- Divide soup among serving bowls. Thin remaining tablespoon sour cream with remaining tablespoon water and drizzle over soup. Sprinkle with dill.
CREAM OF BARLEY SOUP
This pureed soup is super fast to put together, though it takes a while to cook. It's well worth the effort. Serve it with some fresh bread to dip.
Provided by Sascha
Categories Grains
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients except the cream in a pot and bring to a boil over high heat.
- Skim off and discard any foam that appears on the surface.
- Reduce the heat and simmer covered until the barley is tender, 1 to 1 1/2 hours.
- Discard the chicken carcass or ham bone if used.
- Puree the soup in an electric blender or food processor and return to the pot.
- Add the cream and heat.
Nutrition Facts : Calories 510.3, Fat 26.3, SaturatedFat 14.8, Cholesterol 90.5, Sodium 484, Carbohydrate 56, Fiber 9, Sugar 7.5, Protein 14.3
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WINTER LEMON CHICKEN BARLEY SOUP RECIPE - LITTLE SPICE JAR
From littlespicejar.com
4.9/5 (24)Category ChickenServings 6Total Time 50 mins
- SAUTE: Place a dutch oven or a stock pot over medium-high heat. Drizzle in the olive oil and add the mirepoix and leeks and sauté the veggies for 4-5 minutes or until the veggies soften a bit, add the garlic and pepper flakes during the last 30 seconds and stir until fragrant. Season the veggies with a big pinch of salt and white pepper and add the barley.
- SIMMER: Let the barley toast for 1 minute, stirring as required so nothing sticks or burns. Pour in the chicken stock along with 1 cup of water, and bay leaves. Allow the soup to come to a boil. Lower the heat to low and cover; let simmer for 20-23 minutes or until the barley is mostly cooked. Add the chicken and 4 tablespoons of lemon juice and kick the back up to medium-high and let the soup gain a simmer, then lower the heat to low for 5 minutes, at this point you don’t want it to have any bubbles on the surface. Taste and adjust with additional lemon juice as desired. Keep in mind that the cream will mellow out the flavor a bit. We like it with 6 tablespoons of lemon juice!
- FINISH: Pour the cream into a small bowl and add 2 tablespoons of the prepared soup (just the broth if you can) and stir. Pour this cream mixture into the prepared soup while stirring let it heat through for 1 minute but make sure to not let the soup boil from here on out! Turn off the heat stir in the lemon zest and tarragon. Serve topped with chopped parsley and with tons of crusty bread, if desired!
VEGETABLE BARLEY SOUP WITH LEMON - FOOD ABOVE GOLD
From foodabovegold.com
Cuisine AmericanCategory SoupServings 8Calories 80 per serving
- In the bottom of a large pot over medium heat, heat the olive oil. Add in the mushrooms and cook until golden brown. Remove and set aside.
- If needed, add extra olive oil then put the onion, celery and carrots in the pot and cook until the celery is bright greens and the onions are translucent. Add the garlic and cook for 1-2 minutes or until you can smell the garlic.
- Stir in the tomato paste until is is completely incorporated then stir in the vegetable broth. Bring it to a boil and pour in the dry barley. Let simmer for 30 minutes, or until the barley is tender.
- Return the mushrooms to the pot and stir in the zucchini, lemon zest and juice, and fresh herbs and cook for 5 minutes or until the zucchini is al dente. Season with salt and pepper and serve.
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