Recipe: Cold Potato-Barley Buttermilk Soup
SoupsCOLD POTATO-BARLEY BUTTERMILK SOUP
"Potatoes, barley, and buttermilk are a trio that I find blissfully refreshing in the summer, served cold in a soup."
4 medium-large potatoes
2 cups fresh green beans, trimmed and cut into 1-inch lengths (or frozen cut green beans, thawed)
14 cups cooked barley (from 4 cups raw)
2 cups buttermilk
2 cup chopped fresh dill
Salt and freshly ground pepper to taste
Peel the potatoes and cut into approximately 4-inch dice. Cover with water and bring to a simmer. Cover and cook until the potatoes are about half done, about 10 minutes.
Add the green beans and cook until both are tender but not overdone, about 10 minutes longer. Remove from the heat, but do not drain.
Let the potato-green bean mixture stand, uncovered, until it is at room temperature, then add the remaining ingredients.
Serve at room temperature, or cover and refrigerate until chilled, if desired.
Makes 6 servings
Excerpted from The Vegetarian 5-Ingredient Gourmet by Nava Atlas
Copyright 2001 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
"Potatoes, barley, and buttermilk are a trio that I find blissfully refreshing in the summer, served cold in a soup."
4 medium-large potatoes
2 cups fresh green beans, trimmed and cut into 1-inch lengths (or frozen cut green beans, thawed)
14 cups cooked barley (from 4 cups raw)
2 cups buttermilk
2 cup chopped fresh dill
Salt and freshly ground pepper to taste
Peel the potatoes and cut into approximately 4-inch dice. Cover with water and bring to a simmer. Cover and cook until the potatoes are about half done, about 10 minutes.
Add the green beans and cook until both are tender but not overdone, about 10 minutes longer. Remove from the heat, but do not drain.
Let the potato-green bean mixture stand, uncovered, until it is at room temperature, then add the remaining ingredients.
Serve at room temperature, or cover and refrigerate until chilled, if desired.
Makes 6 servings
Excerpted from The Vegetarian 5-Ingredient Gourmet by Nava Atlas
Copyright 2001 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
MsgID: 3144080
Shared by: Betsy at Recipelink.com
In reply to: Recipe: May 25, 2007 Recipe Swap (10 Recipes)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: May 25, 2007 Recipe Swap (10 Recipes)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: May 25, 2007 Recipe Swap (10 Recipes) |
Betsy at Recipelink.com | |
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5 | Recipe: Spiced Lamb Meatballs in Eggplant 'Leaves' and Yogurt Sauce |
Betsy at Recipelink.com | |
6 | Recipe: Cold Potato-Barley Buttermilk Soup |
Betsy at Recipelink.com | |
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