Best Asparagus and Barley Soup with Lemon and Dill Recipe | Christopher Kimball’s Milk Street

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Milk Street Recipe

Asparagus and Barley Soup with Lemon and Dill

50 minutes

Asparagus and Barley Soup with Lemon and Dill

Barley soups tend to be heavy and stodgy, but this one is light and bright with asparagus, lemon and dill. We use a few tablespoons of butter to sauté a shallot and create a flavor base with just enough richness to yield a satisfying soup in which each ingredient holds its own. The barley requires about 35 minutes of simmering to become tender; this is a good time to prep both the asparagus and the dill. Leftover soup will thicken because of the barley; add water or broth during heating to thin it.

4 to 6

Servings

Tip

Don’t cover the pot during simmering. Allowing some evaporation helps concentrate the flavors for a richer-tasting soup. Also, be sure to taste the barley to gauge its doneness before adding the asparagus. The grain should be tender before the asparagus goes in because once it does, the soup needs only a few more minutes to cook.

50 minutes

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