Photograph of the finished Ash jo

Middle East · Canh lúa mạch rau củ kem

Ash jo

1 hr 20 min Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Barley grains Barley grains 1.1 lb
  • Photograph of Carrot Carrot 1.1 lb
  • Photograph of Potato Potato 1.3 lb
  • Photograph of Celery Celery 9.9 oz
  • Photograph of Fresh cream Fresh cream 1 ⅓ cups
  • Photograph of Onion Onion 2.4
  • Photograph of Unsalted butter Unsalted butter 5.6 oz
  • Photograph of Parsley Parsley 3.5 oz
  • Photograph of Lime Lime 4
  • Photograph of Black pepper Black pepper 0.7 oz

Method

  1. 1 Soak the barley grains for 8 hours, then simmer for 40 minutes until the grains crack and the broth thickens.
  2. 2 Sauté the onions, carrots, and celery in butter for 8 minutes until the vegetables are tender and sweet.
  3. 3 Mix the vegetables into the pot with the diced potatoes and barley, then cook for 15 minutes.
  4. 4 Blend one-third of the pot, then return it to the blender to thicken the broth while still retaining the seeds and vegetables.
  5. 5 Blending only a portion of the ingredients helps maintain both the consistency and the slightly lumpy texture; blending everything will result in a smooth soup.
  6. 6 Pour the cream over the lowest heat, then squeeze in the lemon juice and sprinkle with parsley and pepper.

With an appliance

  • Pressure cooker 45 min

    Replace step 1: simmer the barley that has been soaked under high pressure for 15 minutes, then release the pressure naturally.

Start cooking