Soups feature on our dinner table off and on, so much that I collect soup bowls :)
When I came across the announcement for No Croutons Required July event announcement, I was hoping to use barley in my soup. The very same day, I read Usha's (Veg Inspirations) Aval-Tomato Dosa in which she had included barley. Emboldened by that I dished this soup out.
The recipe is by itself quite filling, if required you may serve with dinner rolls or pav or such.
1 cup Carrots chopped
1/2 cup Barley cooked (reserve the barley water)
10 numbers Shallots
2 teaspoons Ghee
Fresh Mint leaves few
Salt and Pepper to taste
Peel shallots and saute them in 1 teaspoon ghee. Add these to the carrots and pressure cook. Cool and add a portion of cooked barley and blend in a mixer until smooth using barley water.
Add one more cup of water.
Place a pan on stove. Add the remaining ghee. When hot add the cooked barley and saute for few minutes before adding the pureed carrot blend.
Add salt and bring to boil, and simmer until soup thickens. Drop few fresh mint leaves and pepper.
Remove from fire and garnish with fresh cream.
This is my entry for No Croutons Required - July event.