Cream of Barley with Dill Soup |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 large shallots, chopped (1 cup) |
3 tablespoons unsalted butter |
1 teaspoon salt |
3/4 cup quick-cooking barley |
1 3/4 cups reduced-sodium chicken broth (14 fl oz) |
3 cups plus 1 tablespoon water |
3 tablespoons sour cream |
1/8 teaspoon white pepper |
2 tablespoons chopped fresh dill |
Directions:
1. 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.
2. 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.
3. Divide soup among serving bowls. Thin remaining tablespoon sour cream with remaining tablespoon water and drizzle over soup. Sprinkle with dill.
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