Persian Barley-Vegetable Soup from “Milk Street: Tuesday Night” by Christopher Kimball.
2/3 cup quick-cooking barley
1 tablespoon extra-virgin olive oil
3 average carrots, bald and cautiously shredded
1 average leek, dark-green top discarded, white and light-green genitalia cautiously chopped
Kosher alkali and arena atramentous pepper
1 teaspoon arena turmeric
1 quart low-sodium craven broth
5 tablespoons chopped broiled cranberries, divided
¼ cup acerb cream, added added to serve
1 tablespoon auto juice
Chopped beginning dill, flat-leaf parsley or mint, to serve
Instructions: In a ample bucket over medium-high heat, acknowledgment the barley, active occasionally, until agilely browned, 4 to 5 minutes. Transfer to a baby bowl.
Set the pan over average calefaction and add the oil, carrots, leek and ¼ teaspoon salt. Awning and cook, active occasionally, until the vegetables accept softened, about 10 minutes.
Stir in the turmeric and baker until fragrant, about 30 seconds. Activity in the borsch and barley. Bring to a abscess over medium-high heat, again abate to medium-low, awning and cook, active occasionally and adjusting the calefaction to advance a simmer, until the barley is tender, 10 to 12 minutes.
Off heat, activity in 3 tablespoons of the cranberries.
In a baby bowl, barrel calm the acerb chrism and 1/3 cup of the soup, again boring barrel this admixture aback into the soup. Let angle for 5 minutes, again activity in the auto juice. Taste and division with alkali and pepper.
Ladle into bowls and serve, with added acerb cream, the dill and actual cranberries on the side.
Makes 4 servings
Courtesy “Milk Street: Tuesday Nights” by Christopher Kimball
Recipes Vegetable Barley Soup – Recipes Vegetable Barley Soup
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