Asparagus and Barley Soup with Lemon and Dill
Say dieu to stew with this brothy bowl of asparagus with light and bright lemon and dill.
- Makes4 to 6 servings
- Cook Time50 minutes
- 6
Barley soups tend to be heavy and stodgy, but this one is light and bright with asparagus, lemon and dill. We use a few tablespoons of butter to sauté a shallot and create a flavor base with just enough richness to yield a satisfying soup in which each ingredient holds its own. The barley requires about 35 minutes of simmering to become tender; this is a good time to prep both the asparagus and the dill. Leftover soup will thicken because of the barley; add water or broth during heating to thin it.
Don’t cover the pot during simmering. Allowing some evaporation helps concentrate the flavors for a richer-tasting soup. Also, be sure to taste the barley to gauge its doneness before adding the asparagus. The grain should be tender before the asparagus goes in because once it does, the soup needs only a few more minutes to cook.
Step 1
In a large pot over medium, melt the butter. Add the shallot and ¼ teaspoon salt; cook, stirring occasionally, until the shallot is softened, 2 to 3 minutes.
Stir in the barley. Add the broth and ½ teaspoon pepper. Bring to a simmer over medium-high, then reduce to medium-low and cook, uncovered and stirring occasionally, until the barley is tender, 35 to 40 minutes; adjust the heat as needed to maintain a gentle simmer.
Step 2
Meanwhile, trim off and discard the tough, woody base of the asparagus spears. Slice the stalks into ¼-inch pieces on the diagonal, leaving the tips about 1 inch in length. Set aside until ready to use.
Step 3
When the barley is tender, add the asparagus and cook, stirring occasionally, until tender-crisp, 2 to 3 minutes.
Off heat, stir in the dill and lemon zest and juice. Taste and season with salt and pepper.
