Guest guest Posted March 16, 2001 Report Share Posted March 16, 2001 * Exported from MasterCook * Buttermilk Soup With Barley Or Wheat Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 238 Serving Size : 4 Preparation Time :0:00 Categories : Grains And Cereals Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup pearl barley OR 1 cup bulgur 1 quart buttermilk OR a mixture of buttermilk and yogurt 1/4 cup minced scallion including some of the greens 1/3 cup chopped parsley 2 tablespoons snipped chives 1 teaspoon ground cumin Salt and freshly milled white pepper 1 tablespoon crushed toasted cumin seeds SERVES 4 TO 6 Just as yogurt is often stirred into soups of legumes and grains, different grains and legumes make excellent additions to yogurt or buttermilk soups. Chickpeas, lentils, wheat berries, spelt, bulgur, and couscous - even leftover tabbouleh - are all possibilities. Simmer the barley in water to cover in a saucepan until soft, about 35 minutes. If you're using bulgur, cover it with water for 30 minutes, then drain. Mix together all the ingredients except the cumin seeds. Season with a few pinches salt and pepper to taste; chill well. Serve with the crushed cumin seeds sprinkled on top. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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