Ingredients with Measurements:
- 1 cup pearl barley
- 1 cup dried split peas
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves garlic, minced
- 8 cups vegetable broth
- 1/4 cup chopped fresh dill
- 1/4 cup lemon juice
- Salt and pepper to taste
Special equipment needed:
- Soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the pearl barley and dried split peas in a strainer and set aside.
2. In a soup pot, sauté the chopped carrots, celery, and onion until they are soft and fragrant.
3. Add the minced garlic and sauté for another minute.
4. Add the rinsed pearl barley and dried split peas to the pot.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Reduce the heat to a simmer and let the soup cook for 45 minutes to an hour, or until the barley and split peas are tender.
7. Add the chopped fresh dill and lemon juice to the pot and stir.
8. Use an immersion blender to blend the soup to a smooth consistency, or leave it chunky if you prefer.
9. Season the soup with salt and pepper to taste.
10. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat
Serving size:
Makes 6-8 servings
Nutritional information:
Calories: 250
Fat: 1g
Carbohydrates: 52g
Protein: 10g
Fiber: 12g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can use fresh or frozen peas instead of dried split peas.
Variations:
- Add cooked chicken or beef for a heartier soup.
- Add chopped potatoes for extra texture.
- Add a dollop of sour cream or yogurt for a creamy finish.
Tips and tricks:
- Rinse the pearl barley and dried split peas before cooking to remove any dirt or debris.
- Use an immersion blender to blend the soup to a smooth consistency, or leave it chunky if you prefer.
- Adjust the seasoning to your taste.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh dill on top.
Garnishes:
Garnish with a dollop of sour cream or yogurt, if desired.
Pairings:
Serve with a crusty bread or crackers.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Dillegrout soup is a traditional Scandinavian soup made with pearl barley, split peas, and fresh dill.
Flavor profiles:
This soup is savory, earthy, and herbaceous with a bright lemony finish.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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