Name: Barley Soup with Scotch
Yield: 4
Ingredients: 6 c. vegetable broth -; 1 c. barley grits (see Note) -; 2 tbsp. vegetable oil -; 1 tsp. vegetable oil -; 1 large onion -; 1 tbsp. Scotch whisky -; 2 tbsp. unsalted butter -; Salt -; Freshly ground pepper -; 1/4 c. celery leaves -; 1 oz. dry salami -; Crème fraîche -

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Ingredients for - Barley Soup with Scotch

1. 6 c. vegetable broth -

2. 1 c. barley grits (see Note) -

3. 2 tbsp. vegetable oil -

4. 1 tsp. vegetable oil -

5. 1 large onion -

6. 1 tbsp. Scotch whisky -

7. 2 tbsp. unsalted butter -

8. Salt -

9. Freshly ground pepper -

10. 1/4 c. celery leaves -

11. 1 oz. dry salami -

12. Crème fraîche -

How to cook deliciously - Barley Soup with Scotch

1. Stage

In a medium saucepan, bring the broth to a boil. Cover and keep hot over low heat. In a large skillet, cook the barley over moderately high heat, tossing, until lightly browned, about 2 minutes. Transfer to a plate to cool.

2. Stage

Add the 2 tablespoons of vegetable oil to the skillet and add the onion. Cook over moderate heat, stirring a few times, until softened, about 10 minutes. Add the barley and stir well. Add 1 cup of the hot broth and cook over moderate heat, stirring often, until most of the broth has been absorbed. Continue adding more broth, 1 cup at a time, and stirring often between additions. The soup is finished when all of the broth has been added and the barley is just tender, about 25 minutes. Add the Scotch whisky and then stir in the butter. Season the soup with salt and pepper.

3. Stage

In a small skillet, heat the remaining 1 teaspoon of oil. Add the celery leaves and cook over moderately high heat, tossing, until just wilted, about 10 seconds. Ladle the soup into shallow bowls. Top with the salami and dollop with crème fraîche. Garnish with the celery leaves and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.