Normally I serve a sweet buttermilk soup, but today I tried a slow cooked
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|
|2||groß.||Yellow onions, chopped|
|120||Gramm||Chopped celery , 1 cup|
|150||Gramm||Pearl barley, rinsed and drained, 3/4 cup|
|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|
|*||Not Your Mother’s Slow Cooker Cookbook *
|Erfasst *RK* 03.06.2009 von|
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.
:COOKER SIZE: 3,5 l
:PREP.TIME: 15 mins
:SETTINGS AND COOK TIMES: LOW for 5 to 6 hours, then HIGH for 30 minutes
*=Affiliate-Link to Amazon
This is my 19th post for Debbies Souper Sunday.
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