Ingredients for Alexandra Soup
- 1 cup of pearl barley
- 1/2 cup of brown or green lentils
- 2 tablespoons of butter
- 1 medium chopped onion
- 6 cups of water
- 2 tablespoons of tomato puree
- 1/2 cup of milk or cream (optional)
- generously with salt and freshly ground black pepper to taste
- 1/2 cup of cream (optional)
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How to Make Alexandra Soup
- Rinse 1 cup of pearl barley under cold water.
- Rinse 1/2 cup of brown or green lentils under cold water.
- Combine the barley and lentils in a large pot or Dutch oven.
- Add 6 cups of water, 2 tablespoons of butter, and 1 medium chopped onion to the pot.
- Bring the mixture to a boil, then reduce heat to low and simmer gently for 90 minutes, or until the barley and lentils are tender.
- Stir in 2 tablespoons of tomato puree and continue to cook for another 20 minutes.
- Carefully puree the soup using an immersion blender or transfer to a regular blender (in batches) until smooth. Alternatively, you can sieve the soup for a coarser texture.
- Reheat the soup gently. Season generously with salt and freshly ground black pepper to taste. Stir in 1/2 cup of milk or cream (optional) for extra richness.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
5g
Fat
24g
Carbs
6g
