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Persian-Style Barley and Carrot Soup
In this riff on Persian soup e jo, we toast the barley in a dry pan to bring out rich, nutty flavor. Be sure to use quick-cooking barley, which resembles rolled oats; it softens much quicker than pearled barley. Traditional soup e jo often is thickened with a béchamel sauce. We use sour cream, tempering it with a little of the hot broth and whisking it in off heat to prevent curdling. Sometimes pleasantly tart barberries garnish the soup, though easier-to-find dried currants or cranberries also are delicious. For an even heartier dish, rinse and drain a 15½-ounce can of kidney beans, then add them to the broth after the barley has cooked for 5 minutes.
4
Servings
35 minutes
Ingredients
-
1
cup quick-cooking barley (see headnote)
-
2
tablespoons extra-virgin olive oil
Directions
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01In a large saucepan over medium-high, toast the barley, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to a small bowl; set aside. In the same pan over medium-low, add the oil, carrots and ¼ teaspoon salt. Cover and cook, stirring often, until the carrots have softened, 5 to 8 minutes.
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