Barley-Buttermilk Soup Recipe
1/2 cup barley
1 qt water
1/4 cup finely diced red onion
3 cup buttermilk
1/2 tsp turmeric
1/4 cup finely chopped parsley
2 tbsp finely chopped dill, -=or=- dried dill
1 tbsp finely chopped cilantro
1 tbsp snipped chives
1 freshly ground pepper
1 dash paprika or herb blossoms (if availa, ble, for garnish)
RINSE THE BARLEY and put it in a pot with the water and salt to taste.
Bring to a boil, lower the heat, and simmer until the barley is
tender, about 45 minutes. Drain the barley. (The liquid can be
reserved to use in another soup.) Toss the onions into the warm
barley to wilt them slightly; then put the mixture in a soup bowl
with the buttermilk. Stir in the turmeric and herbs and season to
taste with additional salt. Cover and refrigerate until chilled.
Serve with freshly ground pepper and paprika or with a garnish of
blossoms, such as chive blossoms, cilantro flowers or mustard petals.
Makes 1 Quart
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Some low carb diet pointers:
* Don't skip meals
Most reduced carb recipes are, errmm.., low in carbs. We all need energy, and carbs are a highly efficient energy source. A lower carb diet requires care and attention in managing your intake of energy, as any energy contributed by non-carbohydrate sources is far slower to act.
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When you need to use flour for baking, substitute soya flour or a soy baking mix like Atkins soya baking mix. In most situtations, you can convert your favorite recipes that use white flour to make use of these.
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The nutrients known as flavonoids which are present in these fruits and vegetables show promise as anti-carcinogens.
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Barley-Buttermilk Soup Recipe Category from Recipes 4U
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