Soup-e Jow
Barley and carrot soup
Ingredients
- 1 medium onion, diced
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 4 medium carrots, grated
- 1 cup pearl barley
- 4 cups chicken broth, homemade prefered (or vegetable broth)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper, ground
- 1 fresh lemon, juiced
- 1/2 to 1 cup whole milk
- 2 tablespoons parsley, roughly chopped
Instructions
- In a large pot, sauté the onions in olive oil over medium heat for about 10 minutes, or until they are softened and turn a light golden brown. As always, adjust the heat as needed to ensure the onions don’t darken too quickly.
- Add the minced garlic and sauté for a couple of minutes before adding the grated carrots, barley, chicken broth, salt, pepper, and lemon juice. Bring the pot to a gentle simmer, then reduce the heat, cover, and cook for about an hour. After an hour, check to ensure the barley is softened and fully cooked. Be careful not to overcook—the barley should have a slight bite to it, which gives this dish its satisfying texture.
- Depending on the thickness of the soup stir in 1/2 to 1 cup of milk or cream, and taste for seasoning. Add a touch more salt or lemon juice if the flavor isn't robust and tangy. Sour should be a strong flavor in this soup.
- Serve the soup in a terrine, garnished with the chopped parsley. Be sure to have extra slices of fresh lemon for the sour-lovers in your family!
Notes
The dairy can be completely omitted and replaced with additional chicken broth. However, if you prefer this soup on the creamier side and want to avoid using dairy, try blending 1/4 cup of raw cashews with 1/2 cup of water until smooth to make a creamy cashew milk. I'm not a big fan of using soy milk or other processed, store-bought non-dairy milks for cooking.
To make this dish vegan, the chicken broth can be replaced with homemade vegetable broth or a good-quality store-bought broth.
Tried this recipe?Let us know how it was!