Recipe Card
15 MIn
60 Min
15 Cup
Appetizers - Snack
Iran
Soup Jo is one of the most famous Iranian soups, which is also considered served as an appetizer in almost all restaurants. This soup is mainly served at gatherings and parties.
It is such a hearty soup you don’t need to have bread with it but do feel free to have a buttered crusty roll or whatever you fancy dipping into the soup.
Ingredient
1 Tbsp. olive oil
1 onion large, chopped
2 cloves garlic grated
½ cup barley
2 cups leeks and/or mushrooms, chopped
½ cup carrot grated
¼ cup celery chopped
2 bay leaves
½ tsp. Persian Soup Spice Blend
½ tsp. turmeric
1 tsp. salt
½ tsp. ground black pepper
2 quarts vegetable broth or chicken broth, low sodium
2 tablespoons lemon juice or more
½ cup sour cream low fat
3 Tbsp. cilantro chopped
Instruction
1
Heat the oil in a large cooking pot. Sauté the onions. Add garlic and stir. Sauté till the onions turn light golden brown. Add barley, leeks/mushrooms, grated carrot, celery, bay leaves, Persian Soup Spice Blend, salt, pepper and stir. Sauté a few minutes.
2
Add the chicken broth. Bring it all to a boil. Lower the heat and simmer for about an hour or more until the barley has cooked to a very soft texture.
3
Using a hand blender or a tabletop blender process half of the soup ingredients to a smooth consistency. Mix it back with the remaining soup.
4
Adjust the consistency of the soup with more broth if needed. Adjust the salt and seasoning. Add lemon juice as per taste.
5
Scoop out some soup into a bowl and mix with sour cream and return it back to the soup pot and stir it.
6
Stir one tablespoon of cilantro into the soup. Garnish the Persian Creamy Barely Soup with the remaining cilantro. Enjoy! ❤️.
Spices used in this recipe
Related Product
Persian Soup Blend
Dhs. 40.00
