Cream of Barley and Dill Soup
Warm, comforting, and brimming with wholesome flavor, Cream of Barley and Dill Soup is the ultimate bowl of nourishment. This hearty recipe combines the earthy richness of pearl barley with the bright, herbal freshness of dill, creating a beautifully balanced dish. Finely chopped carrots, celery, and tender onions add depth and texture, while heavy cream delivers a velvety smoothness to every spoonful. A touch of lemon juice optional at the end brings a subtle tang that elevates each bite. Perfect for a cozy dinner or an elegant first course, this creamy barley soup is ready in just over an hour and is sure to impress with its rustic charm and satisfying flavors. Garnish with a sprinkle of fresh dill and serve it piping hot for a cozy taste of comfort.
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Recipe Information
Ingredients
- 1 cup pearl barley
- 4 cups water
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 3 tablespoons fresh dill, chopped
- 2 medium carrots, peeled and diced
- 1 celery stalk, diced
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon lemon juice (optional)
Instructions
Rinse the pearl barley under cold water and drain.
In a large pot, bring 4 cups of water to a boil. Add the barley, reduce the heat to low, and simmer covered for 30 minutes or until the barley is tender. Drain and set aside.
In the same pot, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to low and let the soup simmer for 15 minutes.
Stir in the cooked barley and continue simmering for another 5 minutes.
Remove the pot from heat and carefully use an immersion blender to blend the soup until mostly smooth, leaving a few chunks of vegetables for texture. Alternatively, you can blend the soup in batches using a blender.
Return the pot to low heat and stir in the heavy cream, chopped dill, salt, and black pepper. Simmer gently for 5 minutes to allow the flavors to meld.
Taste and adjust seasoning with more salt, pepper, or a splash of lemon juice, if desired.
Ladle the soup into bowls and garnish with an extra sprinkle of fresh dill. Serve warm.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.4 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 438 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
