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      RECIPE TITLE "Cold Potato-Barley Buttermilk Soup" recipe from: Vegetarian 5-Ingredient Gourmet: 250 Simple Recipes And Dozens Of Healthy Menus For Eating Well Every Day

    yields4 servings time--- difficultyeasy


    • 4 medium-large potatoes
    • 2 cups fresh green beans,
    • trimmed and cut into 1-inch lengths(or frozen cut green beans, thawed)
    • 14 cups cooked barley (from 4 cup raw; see Basic Cooked Barley, page 101)
    • 2 cups buttermilk
    • 2 cup chopped fresh dill
    • Salt and freshly ground pepper to taste


    Potatoes, barley, and buttermilk are a trio that I find blissfully refreshing in the summer, served cold in a soup.

    1 Peel the potatoes and cutinto approximately 4-inch dice. Cover with water and bring to a simmer. Cover and cook until the potatoes are about half done, about 10 minutes. Add the green beans and cook until both are tender but not overdone, about 10 minutes longer. Remove from the heat, but do not drain.

    2 Let the potato-green bean mixture stand, uncovered, until it is at room temperature, then add the remaining ingredients. Serve at room temperature, or cover and refrigerate until chilled, if desired.

    Calories: 183 Total fat: 0 g

    Protein: 6 g Carbohydrate: 38 g

    Cholesterol: 3 mg Sodium: 50 mg

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