SARAH'S POTATO BARLEY SOUP
Wonderful fall weather soup! We have it for supper with bread and butter and we're stuffed! Leftovers freeze well, just add about a cup of broth when you reheat it.
Provided by Sarah_Ont
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute the onions, garlic and potatoes in a little bit of the broth for about 5 minutes or till softened.
- Add everything else and cook for about 45 minutes.
- Take out bay leaves before serving!
Nutrition Facts : Calories 173.5, Fat 1, SaturatedFat 0.2, Cholesterol 0.8, Sodium 1713.2, Carbohydrate 36.6, Fiber 6.8, Sugar 2.9, Protein 5.9
BUTTERMILK POTATO SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Place potatoes in a medium saucepan, cover with cold water, and add salt. (If using more than one variety, use a different saucepan for each to accommodate varying cooking times.) Bring to a boil, and reduce to a simmer; cook until fork-tender, 10 to 20 minutes.
- While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes.
- Drain potatoes, and let cool briefly. For a decorative touch, use a paring knife to remove a band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper, and garnish with dill. Serve immediately.
BEST CREAM OF BROCCOLI AND POTATO SOUP
Broccoli, onions, and potato cooked in chicken broth and pureed with milk and cream in this roux-thickened soup.
Provided by BRITTLEY47
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.
- Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.
- Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 27.9 g, Cholesterol 85.5 mg, Fat 25.9 g, Fiber 5 g, Protein 8.2 g, SaturatedFat 15.8 g, Sodium 625.3 mg, Sugar 5.8 g
COLD POTATO-BARLEY BUTTERMILK SOUP
Potatoes, barley, and buttermilk are a trio that I find blissfully refreshing in the summer, served cold in a soup.
Yield 6 servings
Number Of Ingredients 6
Steps:
- 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.
- Mid- to late summer is our brief chance to grab what we can of sun, sand, and-soup. Okay, so soup might not be something that springs immediately to mind when you think of summer pleasures, but I find few things more refreshing on a warm summer day than a bowl of cold soup.
- To round out a meal of cold soup, add a substantial salad, a good bread, and if you'd like, some fresh corn on the cob. These cool, flavorful elixirs whet the wilted appetite like nothing else can!
- Calories: 183
- Total Fat: 0g
- Protein: 6g
- Carbohydrate: 38g
- Cholesterol: 3mg
- Sodium: 50mg
YOGURT OR BUTTERMILK SOUP WITH TOASTED BARLEY
I was cleaning out the refrigerator as well as my pantry when I put together this refreshing summer soup. If you can't get organic or Greek yogurt, free of gums and stabilizers, use buttermilk.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course, side dish
Time 2h20m
Yield Serves six
Number Of Ingredients 13
Steps:
- Heat a heavy, medium-size saucepan over medium-high heat, and add the barley. Stir or shake in the pan until it begins to smell toasty, about five minutes. Add the water and salt (to taste, about 1/2 teaspoon), and bring to a boil. Reduce the heat, and simmer until tender, about 45 minutes. Remove from the heat, drain and set aside.
- While the barley is cooking, place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 30 minutes. Rinse well and drain on paper towels.
- Combine all the ingredients except the mint. Season to taste with salt and pepper. Chill for one hour or longer. Serve, garnishing each bowl with the mint.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 3 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 759 milligrams, Sugar 13 grams
BUTTERMILK PORRIDGE - BOETERMELK PAP
From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 2h
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place barley and water in saucepan; bring to a boil.
- Simmer for about 2 hours.
- Add buttermilk, stirring until it boils; cook a few minutes (taking care not to scorch), then add salt.
- Serve hot with syrup or sugar.
Nutrition Facts : Calories 182.7, Fat 3, SaturatedFat 1.7, Cholesterol 11.8, Sodium 427.9, Carbohydrate 27.6, Fiber 3.2, Sugar 14.2, Protein 12
BARLEY & POTATO SOUP
This recipe is from a dear friend, and it has become one of my weekly comfort meals in the winter. It is absolutely delicious, and you can tweak it all you like. It is very fast to put together and almost completely fat-free. I love this soup.
Provided by P48422
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring the broth to a boil and add the barley.
- Stir, then let simmer for 30 minutes, covered.
- Meanwhile, heat the olive oil and butter in a saute pan over medium heat.
- Add the onion, celery, garlic, parsley, red pepper flakes, and the remaining herbs and saute until the vegetables are softened but not browned (about 5-6 minutes.) When the barley has cooked for 30 minutes, add this mixture to it along with the carrots and potatoes.
- Cook everything together at a simmer for another 30 minutes.
- Serve with a generous sprinkle of parmesan on top.
CHILLED BUTTERMILK SOUP
Categories Soup/Stew Dairy Vegetable Freeze/Chill No-Cook Quick & Easy Summer Chill Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.
BARLEY AND BUTTERMILK SOUP
This can be made vegetarian by using olive oil and vegetable broth. Adapted from a recipe at http://community.livejournal.com/what_a_crock/790512.html
Provided by DrGaellon
Categories Grains
Time 6h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large saucepan. Add onions and saute until soft and translucent, 3-5 minutes. Add garlic and saute until fragrant, about 1 minute.
- Place onions and garlic into slow cooker with celery, beef broth, chicken broth and barley. Cook on low 4-6 hours, until barley is tender.
- Stir in buttermilk and dill. Continue cooking until heated through, about 30 minutes. Remove and discard celery. Serve with additional dill sprinkled on top.
Nutrition Facts : Calories 192, Fat 6.3, SaturatedFat 3.1, Cholesterol 14.2, Sodium 703.7, Carbohydrate 26.3, Fiber 4.8, Sugar 6.1, Protein 9.4
CREAMY COLD POTATO SOUP (VICHYSSOISE)
Make and share this Creamy cold potato soup (Vichyssoise) recipe from Food.com.
Provided by A.M. Collins
Categories Potato
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat butter in dutch oven or heavy deep pan.
- Saute the leeks and onion-cook gently, stirring frequently until golden.
- Add broth and potatoes.
- Boil gently, uncovered for 30-45 minutes.
- Let cool and run through a processor until smooth.
- You may need to do this in two batches.
- Put mixture in large bowl and refrigerate.
- Chill for about 20 minutes.
- When cold stir in cream, chives salt and pepper.
- If too thick add some milk.
- Consistency should be somewhat thinner than pan cake batter.
- Serve cold.
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CREAMY POTATO BARLEY SOUP - THE ALMOND EATER
From thealmondeater.com
5/5 (3)Total Time 40 minsCategory Dinner, LunchCalories 411 per serving
- Heat butter in a large saucepan over low-medium heat; add chopped onion, carrots, leeks, and parsley to the saucepan, stirring occasionally.
- While vegetables are heating up, peel and chop the potatoes and then add the potatoes and chicken broth to the saucepan.
- Turn heat up to high and bring mixture to a boil. Boil for a few minutes before reducing heat to low-medium. Slowly stir in milk, half and half, salt and pepper, and red pepper flakes. Continue cooking soup until potatoes are soft.
- While mixture is simmering, cook barley in a separate saucepan, and bacon in a skillet; set both aside.
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