Ash jo

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.