Persian Creamy Barley Soup
Cream of Barley soup is a member of Persian soups which are served as an appetizer in cold regions, and mostly before Chelow Kabab.
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Servings: 4 people
Calories: 176kcal
Ingredients
- 4 cups of milk
- 2 cups of chicken stock
- 1 small carrot
- 1 tablespoon flour
- 1 oz butter
- 3½ oz cream
- 2 tablespoon chopped parsley
- ¼ teaspoon salt
- ¼ teaspoon Pepper
- Lemon juice to your liking
Instructions
- Soak the barley for 24 hours.
- Cook the barley with 1 cup of chicken stock and ½ oz butter.
- Pour half of the milk into a pot and flour to it.
- Shred the carrots and wash and rinse them several times to avoid an orange colour in the final dish.
- Add rest of butter and milk to the mixture of flour and milk.
- Add the softened barley to the mix.
- Add carrots and the rest of the chicken stock.
- Add spices and lemon juice and let the soup cook for about 45 minutes (until it boils)
- Finally, add parsley and turn off the heat.
Notes
Uniqop’s Advice:
- You can use some extra chopped parsley and sumac or pepper as topping.
- Serving some crunch toasts next to the soup can make a delicious brunch meal out of it.
- For a more delicious soup, use fatty milk and cream.
- You can soak the barley for less than 24 hours, but it may take more time to cook then.
- Sift the shredded and washed carrots to wash away the orange color.
Nutrition
Serving: 100g | Calories: 176kcal | Carbohydrates: 14.52g | Protein: 4.28g | Fat: 7.26g | Sodium: 60.35mg | Potassium: 169.71mg | Vitamin C: 0.9mg | Calcium: 56.9mg