24 November, 2014
Barley and vegetable soup
It was one of those days when I was spending a bit of time ( read all my time ), gawking at the delicious photographs on Foodgawker. This one picture caught my eye just because of its simplicity. Few ingredients, few steps and a soul warming result. With the weather the way it is , It didn’t take me long to decide on the menu for supper.
The temperature outside plummeted from three below to thirty below zero celsius in a matter of a day. The migratory birds did not need the report from the Meterologists, they left for the warmer climates just in time. The lakes are frozen solid. The evergreens are bowed with the weight of the snow on them. The branches of the deciduous trees look highlighted with the snow on them. The furnitures on the deck covered with half feet of snow only reminding us that summer is only a dream now. The sun so strong yet powerless to melt the snow.
I have tweaked the recipe a little bit, added a bit of heat and countered it with a couple squirts of lemon juice and apple puree.
Barley One cup
Mushrooms Half cup chopped
Carrots Half cup, cut in small cubes
Apple One, pureed
Cauliflower Half cup, in small florets
Kaffir lime juice Half tsp
Red chillies Optional, Few flakes
Salt and Pepper To taste
Ghee One Tbsp
Bay leaf Couple
Peppercorns Six or seven
Lime leaves Optional, a couple.
Take a Tbsp of ghee in a pan on high heat. When it melts add the Bay leaf and peppercorns. Saute for a few minutes. Add the carrots first then cauliflowers. Cook for a few minutes till the florets get some colour. Add the mushrooms last. Add two cups of water, cover and cook till the vegetables are done. Throw in the apple puree.
Boil the barley with two cups of water till done.
Add the vegetables, salt, pepper to the boiled barley. Throw in the Kaffir lime leaves for flavour. Garnish with green or red chillies and cilantro.