Barley-Buttermilk Soup
Submitted by gambit
Chilled barley and buttermilk soup with turmeric, fresh dill, parsley, cilantro, and red onion. A tangy, herb-loaded cold soup that’s refreshing on warm days.
YIELD
4 servingsPREP
45 minCOOK
45 minREADY
90 minThis is the cold soup that surprises everyone at the table. Tangy buttermilk meets tender pearl barley and a riot of fresh herbs for something that feels light and substantial at the same time.
Cook the barley until plump, then toss diced red onion into the warm grains so they wilt just slightly.
Stir the whole thing into cold buttermilk with turmeric, chopped parsley, fresh dill, cilantro, and snipped chives.
Chill it down, and the flavors meld into something cool, creamy, and deeply herbaceous.
Garnish with a crack of black pepper, a dusting of paprika, or if you’re feeling fancy, scatter chive blossoms or cilantro flowers across the top.
Chef Tips
- Save the barley cooking liquid. It makes a great base for other soups and stocks.
- Add the red onion to the warm barley, not the cold buttermilk. That brief contact softens the raw bite without cooking out the crunch.
- This soup gets better as it sits in the fridge. Make it a few hours ahead or even the night before for the most developed flavor.
- Turmeric adds a golden hue and earthy warmth. Don’t skip it.
Ingredients
Directions
Rinse the barley and put it in a pot with the water and salt to taste.
Bring to a boil, lower the heat, and simmer until the barley is tender, about 45 minutes.
Drain the barley. (The liquid can be reserved to use in another soup.)
Toss the onions into the warm barley to wilt them slightly; then put the mixture in a soup bowl with the buttermilk.
Stir in the turmeric and herbs and season to taste with additional salt.
Cover and refrigerate until chilled.
Serve with freshly ground pepper and paprika or with a garnish of blossoms, such as chive blossoms, cilantro flowers or mustard petals.
Makes 1 Quart
Comments
