Weekly Soup for Souper Sunday: Herbed Barley and Buttermilk Soup

Normally I serve a sweet buttermilk soup, but today I tried a slow cooked

Herbed Barley and Buttermilk Soup

Herbed Barley and Buttermilk Soup

I used lots of tarragon, which goes well with the buttermilk.

========== REZKONV-Rezept – RezkonvSuite v1.4
Titel: Herbed Barley and Buttermilk Soup
Kategorien: Soup, Slow Cooker, Crockpot
Menge: 4 Portionen


30 Gramm   Butter, unsalted
2 groß.   Yellow onions, chopped
120 Gramm   Chopped celery , 1 cup
150 Gramm   Pearl barley, rinsed and drained, 3/4 cup
1 Ltr.   Water
500 ml   Buttermilk
      Salt and freshly ground black pepper to taste
1/4 Tasse   Minced fresh herbs, such as cilantro, tarragon,
      — chives, dill, thyme, or parsley, or a
      — combination


978-155832245-5 * Not Your Mother’s Slow Cooker Cookbook *
ISBN 978-155832245-5
  Erfasst *RK* 03.06.2009 von
  Ulrike Westphal


1. Heat the butter in a large skillet over medium heat. When it is melted, add the onions and celery and cook, stirring occasionally, until the celery has softened an the onion is lightly browned, about 10 minutes. Transfer to the slow cooker. Add the barley and water; stir to combine. Cover and cook on LOW until the barley very tender, 5 to 6 hours.

2. Stir in the buttermilk. Cover and cook on HIGH until the soup is thorough] hot, about 30 minutes longer. Season with salt and pepper. Just before serving, stir in half the herbs. Sprinkle the remaining herbs over the individual bowls as garnish.

:PREP.TIME: 15 mins
:SETTINGS AND COOK TIMES: LOW for 5 to 6 hours, then HIGH for 30 minutes


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This is my 19th post for Debbies Souper Sunday.

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