Yogurt or Buttermilk Soup With Toasted Barley
Published August 9, 2009
Andrew Scrivani for The New York Times
- Total Time
- About 2 hours 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
FOR THE YOGURT OR BUTTERMILK SOUP WITH TOASTED BARLEY
⅓ cup pearl barley
About 2 cups water
Salt to taste
1 cup finely diced cucumber
1 quart plain low-fat yogurt (free of gums and stabilizers) or buttermilk, or a mixture of the two
2 ripe but firm tomatoes, cut in small dice
1 stalk celery, cut in small dice
1 garlic clove, finely minced or pureed with a little salt in a mortar and pestle
2 tablespoons freshly squeezed lemon juice
2 tablespoons snipped chives
2 teaspoons cumin seeds, lightly toasted and ground
Freshly ground pepper to taste (optional)
2 tablespoons slivered fresh mint leaves
Nutritional analysis per serving (6 servings)
19 grams carbs; 21 milligrams cholesterol; 155 calories; 2 grams monosaturated fat; 2 grams saturated fat; 9 grams fat; 3 grams fiber; 762 milligrams sodium; 8 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
FOR THE YOGURT OR BUTTERMILK SOUP WITH TOASTED BARLEY
- Step 1
Heat a heavy, medium-size saucepan over medium-high heat, and add the barley. Stir or shake in the pan until it begins to smell toasty, about five minutes. Add the water and salt (to taste, about ½ teaspoon), and bring to a boil. Reduce the heat, and simmer until tender, about 45 minutes. Remove from the heat, drain and set aside.
- Step 2
While the barley is cooking, place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 30 minutes. Rinse well and drain on paper towels.
- Step 3
Combine all the ingredients except the mint. Season to taste with salt and pepper. Chill for one hour or longer. Serve, garnishing each bowl with the mint.
Advance preparation: You can make this several hours before serving.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Anyway, the midwives would always come home an have a nice cool glass of "Barley Water." I wanted to be like Nurse Phyllis, so I ordered some barley from Amazon, made the infamous barley water, and spoke all day with an English accent. But what to do with the leftover barley? I found this recipe. I made it with home-made yogurt and it was good. Kind of like an Indian raita. Definitely edible, but I won't make it again soon. Perhaps it would taste better after delivering a baby.
Anyway, the midwives would always come home an have a nice cool glass of "Barley Water." I wanted to be like Nurse Phyllis, so I ordered some barley from Amazon, made the infamous barley water, and spoke all day with an English accent. But what to do with the leftover barley? I found this recipe. I made it with home-made yogurt and it was good. Kind of like an Indian raita. Definitely edible, but I won't make it again soon. Perhaps it would taste better after delivering a baby.
It all started because I became obsessed with "Call the Midwife" in March 2020. It was scary outside, and it was cold, so I hibernated under the covers with innocent Nurse Jenny and Sister Monica Jone (why does a nun need two names?) and and old, avuncular Fred Buckle, who is always good for a laugh or two. The midwives were out delivery babies and solving 1950s London poverty, and I was learning to create Zoom backgrounds and play the ukulele. We had so much in common.