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 creme 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 2 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

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