Just Life | Persian Food #3 Barley Soup ( Soup e Joe)

It is officially Fall. Cold weather is the best excuse to make a pot of soup. 

Don't you agree?

Barley soup is the only soup that I can make with my eyes closed. I usually make this soup on Sundays and it will last us for a few days.


Here is my soup recipe:

1 cup of pearl barley

2 pieces of chicken thighs with skin

1 cup of chopped white onion

1 cup of chopped celery

1/2 cup of chopped carrot

3 cloves of chopped garlic

1 chicken bouillon

1 beef bouillon

2 cup of heavy cream or milk

Salt

Pepper 

Turmeric (optional) 
  

Wash and soak a cup of pearl barley and set it aside to soak for 20 minutes. 

First, we should make some fresh chicken broth. So to a big pot, add 15 cups of water, chicken thighs, chopped onion, chopped garlic, chicken bouillon, beef bouillon and some salt and pepper and turmeric. Let it cook until the chicken is fully cooked.

Remove the cooked chicken from the pot, set aside to cool down.

Drain the barley and add it to your pot of chicken broth and let it cook for 15 minutes on medium heat. 

Add the chopped celery and carrot to it. Let is cook for another 15 minutes on medium heat.  

Remove the skin from the chicken and shred the chicken it in to small pieces and add it to the soup. 

Check the water content of the soup and add more water if needed. 

Reduce heat and let it cook for another 30 minutes on low heat. 

Add 2 cups of heavy cream or milk to the soup. Your soup is ready in 5 minutes. 

This soup goes very well with a side of focaccia bread.  

Bon appetit!

Signing off until next Monday- Panteha