Alexandra Soup Recipe

Ingredients for Alexandra Soup

• 1 cup pearl barley
• 1/2 cup brown or green lentils
• 2 tablespoons butter
• 1 medium onion, chopped
• 6 cups water
• 2 tablespoons tomato puree
• 1/2 cup milk or cream (optional)
• Salt And Pepper

How to Make Alexandra Soup

1. Rinse 1 cup of pearl barley under cold water.
2. Rinse 1/2 cup of brown or green lentils under cold water.
3. Combine the barley and lentils in a large pot or Dutch oven.
4. Add 6 cups of water, 2 tablespoons of butter, and 1 medium chopped onion to the pot.
5. 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.
6. Stir in 2 tablespoons of tomato puree and continue to cook for another 20 minutes.
7. 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.
8. 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.