Subj : NYT Most Popular 2024-33
To   : All
From : Dave Drum
Date : Mon Jan 27 2025 13:46:01

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemony Pearl Barley Soup
 Categories: Grains, Vegetables, Citrus, Herbs
      Yield: 4 servings
 
           Extra-virgin olive oil
      1    Yellow onion; fine diced
      2 cl Garlic; fine chopped
      2    Celery ribs; thin sliced
      1 c  Chopped fresh dill leaves &
           - stalks
           Salt & black pepper
      1 c  (6 oz) pearl barley
      6 c  Vegetable stock
      3 tb Lemon juice; extra wedges to
           - serve
      2 oz Baby spinach
           Greek yogurt, coconut yogurt
           - or crème fraiche; to serve
 
  Heat a large pot over medium-high. Add 1 to 2
  tablespoons of olive oil along with the onion and cook,
  stirring, until softened, 2 to 3 minutes. Add the
  garlic, celery, half the dill and ½ teaspoon salt and
  stir until fragrant, 1 to 2 minutes.
  
  Add the pearl barley and stock and bring to the boil.
  Cover, reduce heat to medium and cook, stirring
  occasionally, until the barley is swollen and tender, 25
  to 30 minutes.
  
  Turn off the heat. Add the lemon juice, and season with
  salt and pepper. Taste and make sure the seasonings are
  to your liking, adjusting salt and lemon as needed.
  
  Stir in the spinach, allowing the residual heat to wilt
  the leaves.
  
  Ladle the soup into bowls. Top with a dollop of yogurt
  and the remaining dill and drizzle generously with olive
  oil.
  
  By: Hetty Lui McKinnon
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I love vegetables; I once committed an act of photosynthesis with one.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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