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
- 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.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
5g
Fat
24g
Carbs
6g
