Barley Soup with Scotch Recipe

Name: Barley Soup with Scotch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups vegetable broth; 1 cup barley grits (see Note); 2 tablespoons plus 1 teaspoon vegetable oil; 1 large onion, finely diced; 1 tablespoon Scotch whisky; 2 tablespoons unsalted butter; Salt and freshly ground pepper; 1/4 cup celery leaves; 1 ounce dry salami, sliced paper-thin (about 20 slices); Creme fraiche, for serving

Servings: persons

6 cups vegetable broth
1 cup barley grits (see Note)
2 tablespoons plus 1 teaspoon vegetable oil
1 large onion, finely diced
1 tablespoon Scotch whisky
2 tablespoons unsalted butter
Salt and freshly ground pepper
1/4 cup celery leaves
1 ounce dry salami, sliced paper-thin (about 20 slices)
Creme fraiche, for serving

1
In a medium saucepan, bring the broth to a boil.
2
Cover and keep hot over low heat.
3
In a large skillet, cook the barley over moderately high heat, tossing, until lightly browned, about 2 minutes.
4
Transfer to a plate to cool.
5
Add the 2 tablespoons of vegetable oil to the skillet and add the onion.
6
Cook over moderate heat, stirring a few times, until softened, about 10 minutes.
7
Add the barley and stir well.
8
Add 1 cup of the hot broth and cook over moderate heat, stirring often, until most of the broth has been absorbed.
9
Continue adding more broth, 1 cup at a time, and stirring often between additions.
10
The soup is finished when all of the broth has been added and the barley is just tender, about 25 minutes.
11
Add the Scotch whisky and then stir in the butter.
12
Season the soup with salt and pepper.
13
In a small skillet, heat the remaining 1 teaspoon of oil.
14
Add the celery leaves and cook over moderately high heat, tossing, until just wilted, about 10 seconds.
15
Ladle the soup into shallow bowls.
16
Top with the salami and dollop with creme fraiche.
17
Garnish with the celery leaves and serve.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 cups vegetable broth, 1 cup barley grits (see Note), 2 tablespoons plus 1 teaspoon vegetable oil, 1 large onion, finely diced, and more.

Yes, Barley Soup with Scotch falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Soup with Scotch

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