Ingredientes para Barley Soup
- 1 cup pearl barley
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 7 cups vegetable broth
- 1/2 cup milk
- 2 tablespoons cornstarch
- salt and fresh ground black pepper to taste
- 1 teaspoon apple cider vinegar or white wine vinegar
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Cómo preparar Barley Soup
- Rinse 1 cup of pearl barley and soak in 1 cup of water for at least 1 hour (or up to overnight).
- Drain the soaked barley and place it in a large pot. Add 6 cups of vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 45-60 minutes, or until the barley is tender but still slightly firm.
- While the barley cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté 1 medium onion, chopped, and 2 cloves of garlic, minced, until softened, about 5 minutes.
- Once the barley is cooked, remove 2/3 of the cooked barley and transfer it to a blender, food processor, or use a hand blender to puree until smooth.
- Return the pureed barley to the pot with the remaining whole barley. Stir to combine.
- Add 1 cup of vegetable broth and 1/2 cup of milk (dairy or non-dairy) to the pot.
- Bring the soup to a gentle simmer. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water or milk until smooth.
- Slowly whisk the cornstarch mixture into the simmering soup. Cook, stirring frequently, until the soup reaches your desired thickness, adding more broth if needed.
- Season generously with salt and freshly ground black pepper to taste.
- Ladle the soup into bowls and serve warm. Drizzle with 1 teaspoon of apple cider vinegar or white wine vinegar per bowl for an extra touch of brightness.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
11g
Carbs
10g
