Cold Potato Barley Buttermilk Soup Recipes

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YOGURT OR BUTTERMILK SOUP WITH TOASTED BARLEY



Yogurt or Buttermilk Soup With Toasted Barley image

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

1/3 cup pearl barley
About 2 cups water
Salt to taste
1 cup finely diced cucumber
1 quart plain low-fat yogurt (free of gums and stabilizers) or buttermilk, or a mixture of the two
2 ripe but firm tomatoes, cut in small dice
1 stalk celery, cut in small dice
1 garlic clove, finely minced or pureed with a little salt in a mortar and pestle
2 tablespoons freshly squeezed lemon juice
2 tablespoons snipped chives
2 teaspoons cumin seeds, lightly toasted and ground
Freshly ground pepper to taste (optional)
2 tablespoons slivered fresh mint leaves

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 POTATO SOUP



Buttermilk Potato Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

2 pounds potatoes, such as Gold Rush, Austrian Crescent, All Blue, and Red La Soda
1 teaspoon coarse salt, plus more to taste
1 tablespoon unsalted butter
1 tablespoon olive oil
4 small onions, thinly sliced
3 cups buttermilk
Freshly ground pepper
1 tablespoon dill, roughly chopped

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.

CHILLED BUTTERMILK SOUP



Chilled Buttermilk Soup image

Categories     Soup/Stew     Dairy     Vegetable     Freeze/Chill     No-Cook     Quick & Easy     Summer     Chill     Gourmet

Yield Makes 4 first-course servings

Number Of Ingredients 7

3 cups well-shaken chilled buttermilk
1/2 cup sour cream
1/2 teaspoon salt
1 cup chopped bottled pickled beets plus 1/4 cup pickled beet liquid
1 cup chopped seedless cucumber (usually plastic-wrapped)
1/2 cup chopped radish
2 tablespoons chopped fresh dill

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



Barley and Buttermilk Soup image

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

2 tablespoons butter or 2 tablespoons olive oil
2 onions, chopped
2 garlic cloves, minced
3 celery ribs, cut in 4-inch pieces
1 (15 ounce) can beef broth
1 (15 ounce) can low sodium chicken broth
3/4 cup barley, rinsed and drained
2 cups buttermilk
2 tablespoons chopped fresh dill

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

SARAH'S POTATO BARLEY SOUP



Sarah's Potato Barley Soup image

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

1 cup onion, chopped
3 cloves garlic, minced
3 cups potatoes, peeled and diced
2 carrots, large ones,sliced
2 bay leaves
3/4 cup barley
8 cups instant chicken broth (like OXO)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon marjoram

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

COLD POTATO SOUP WITH LOBSTER SALAD



Cold Potato Soup With Lobster Salad image

Provided by Molly O'Neill

Categories     soups and stews, appetizer

Time 2h30m

Yield Six servings

Number Of Ingredients 15

5 pounds potatoes
3 leeks, roughly chopped, green part removed
2 cloves garlic
2 cups chicken broth, homemade or low-sodium canned
4 cups buttermilk
4 cups milk or light cream
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
2 cups fresh cooked lobster meat, cut into bite-size pieces
1 cup fresh fennel, cut into -inch dice
2 tablespoons minced fresh chervil, plus more for garnish

Steps:

  • To make the soup, place the potatoes, the leeks, the garlic and the chicken broth in a pot, cover and simmer until the potatoes are tender, about 15 minutes. Remove from heat until the mixture is cool enough to handle. Stir in the buttermilk. Pass the mixture through a food mill -- a food processor will render a gluey soup. When the mixture is ground, slowly add the milk or cream, stirring until the desired consistency has been achieved. Taste, adjust the seasoning and refrigerate for at least 2 hours.
  • To make the salad, place the salt and pepper and the lemon juice in a bowl and slowly whisk in the olive oil. Add the lobster meat and the fennel and toss gently to combine. Add the minced chervil.
  • To serve, ladle the soup into 6 bowls and place cup of the lobster mixture in the center of the soup. Garnish with chervil and serve immediately.

Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 25 grams, Carbohydrate 90 grams, Fat 62 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 33 grams, Sodium 1505 milligrams, Sugar 19 grams, TransFat 0 grams

COLD POTATO-BARLEY BUTTERMILK SOUP



Cold Potato-Barley Buttermilk Soup image

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

4 medium-large potatoes
2 cups fresh green beans, trimmed and cut into 1-inch lengths (or frozen cut green beans, thawed)
1/2 cups cooked barley (from 1/2 cup raw; see Basic Cooked Barley, page 101)
2 cups buttermilk
1/4 cup chopped fresh dill
Salt and freshly ground pepper to taste

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

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