Barley-Buttermilk Soup Recipe
Recipe
Ingredients
1/2 cup barley
1 qt water
1 salt
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)
Recipe
Preparation
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
Servings:
4
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Losing weight
Recognise the difference between hunger and thirst. At times when going through a hectic day, you imagine you feel hunger but if truth be told you just need a restorative tumbler of water or cranberry juice. The feelings of hunger and thirst are quite alike, but one can result in weight gain and the alternative is fine.
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* Use soy flour or bake mix.
When you require flour for baking, repalce it with soya flour or a bake mix such as Atkins soy baking mix. In many cases, you can change your best loved recipes that use wheat flour to use these alternatives.
Carotenoid foods
(includes parsley, rose hip puree and sweet potatoes)
These orange and green foods are rich in alpha-carotene and beta-carotene thought by doctors to play a role in helping stop cancer, particularly cancers of the stomach and lesophagus. Most are low in calories, so should be included in every weight loss regime.
Barley-Buttermilk Soup Recipe Category from Recipes 4U
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