Cream of Barley and Dill Soup
Silky half-pureed barley soup with caramelized shallots, fresh dill, and a touch of sour cream. Warm, comforting, and naturally vegetarian-friendly, this dish bridges rustic and refined. Serve as a starter or light lunch; the creamy base contrasts beautifully with chewy barley kernels and bright herbaceous finish. This version uses quick-cooking barley for weeknight ease while maintaining depth through sauteed aromatics and optional carrot coins.
Ingredients
- 1 cup shallot, chopped
- 2 teaspoon oil
- 1 teaspoon salt
- ¾ cup quick-cooking barleypearl barley1:1grain
extend cook time to 20-25 minutes
- 1 ¾ cup chicken broth or vegetable broth, fat free
- 3 cup water
- 1 carrot, sliced into thin coins(optional)
- 1 tablespoon water
- 3 tablespoon low-fat sour creamGreek yogurt1:1dairy
tangier result
- ⅛ teaspoon white pepperblack pepper1:1spice
more visible specks
- 3 tablespoon dill, fresh, chopped
Instructions
- 1
Saute shallots in oil over moderate heat until tender and browned, about 5 minutes; add water if drying out.
- 2
Stir in barley and cook 1 minute, then pour in broth and water.
- 3
Cover and cook 10-15 minutes until barley is tender, checking package directions.
- 4
Meanwhile, cook carrot coins separately in water for 5 minutes if using.
- 5
Drain barley mixture through colander, reserving liquid.
- 6
Blend half the barley-shallot mixture with all reserved liquid and 2 tablespoons sour cream until smooth.
- 7
Return blended soup to pot and stir in remaining whole barley, shallots, and carrots.
- 8
Season with salt and pepper to taste.
- 9
Serve in bowls topped with thinned sour cream and fresh dill.
- 10
Thin 1 tablespoon sour cream with 1 tablespoon water before drizzling.
Tips
Do not skip the sauteing step; browning shallots develops sweetness and depth that defines this soup's flavor profile.
Partial pureeing creates textural contrast; if you prefer creamier soup, blend more; for chunkier, blend less.
Good to Know
Refrigerate up to 4 days in airtight container. Freeze up to 3 months (texture may become softer upon thaw).
Puree and simmer through step 7 one day ahead. Reheat gently and top with sour cream and dill before serving.
Ladle into bowls; drizzle sour cream mixture over top and garnish with dill. Pair with crusty bread or crackers.
Common Mistakes
Do not skip browning shallots to avoid bland, thin-tasting broth.
Do not over-blend; keep some barley whole to avoid gluey, starchy texture.
Do not add sour cream directly to hot soup to avoid curdling; thin it first or stir in gently off heat.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use pearl barley instead of quick-cooking barley?
Yes, but extend simmering time to 20-25 minutes. Pearl barley is less processed and takes longer to soften. Check package directions and adjust liquid if needed.
What if I do not have fresh dill?
Dried dill works; use 1 teaspoon in place of 3 tablespoons fresh, or use fresh parsley or chives for herbaceous brightness without the anise note.
How long can I keep this soup refrigerated?
Store in airtight container up to 4 days. Freeze up to 3 months, though texture softens slightly. Reheat gently on stovetop, adding water to loosen if needed.