Creamy pearl barley soup with candied carrot

Creamy pearl barley soup with candied carrot

Soop-e jo

By
From
Saraban
Serves
6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
50ml oil
2 onions, finely chopped
1 leek, finely chopped
2 sticks celery, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground ginger
150g pearl barley, soaked for 1 hour and drained
1 bay leaf
few sprigs thyme
1 long strip lemon peel, all pith removed
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1.75 litres good-quality chicken stock or vegetable stock
30g unsalted butter
2 carrots, finely grated or shredded
1 orange, finely grated or shredded zest
1 tablespoon caster sugar
splash white-wine vinegar
2 limes, juiced
120ml sour cream

Method

  1. Heat the oil in a large, heavy-based saucepan over a low heat. Add the onion, leek, celery and garlic and fry gently until soft and translucent. Stir in the ground ginger and cook for another minute.
  2. Add the soaked barley to the saucepan with the bay leaf, thyme and lemon peel. Stir well and season with salt and pepper. Add the stock and bring to a boil. Lower the heat and simmer gently, covered, for 2 hours, stirring from time to time. After 2 hours, check to see if the barley is tender. It might need another 30 minutes or so.
  3. Towards the end of the cooking time, melt the butter in a large frying pan over a low heat and add the carrot and orange zest. Fry for 3–4 minutes until they start to soften. Sprinkle on the sugar and cook for a further 2–3 minutes, until the carrot and zest are sticky and translucent. Stir in the vinegar and remove from the heat.
  4. Just before serving, remove the lemon peel and stir the lime juice and sour cream into the soup. Scatter on the candied carrot and serve straight away.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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