Directions:
- Cook shallots in butter with 1/2 teaspoon salt in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add barley and cook, stirring frequently, 1 minute. Add broth and 3 cups water and boil, covered, until barley is tender, about 10 minutes.
- Pour broth through a medium-mesh sieve into a bowl and set aside half of barley mixture. Transfer broth and remaining barley mixture to a blender, then add 2 tablespoons sour cream and blend until very smooth (use caution when blending hot liquids). Return soup to saucepan, then stir in white pepper, remaining 1/2 teaspoon salt, and remaining barley mixture.
- Divide soup among serving bowls. Thin remaining tablespoon sour cream with remaining tablespoon water and drizzle over soup. Sprinkle with dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.65 Kcal (781 kJ) | ||
| Calories from fat | 86.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.62g | 15% | |
|---|---|---|---|
| Cholesterol | 26.05mg | 9% | |
| Sodium | 845.1mg | 35% | |
| Potassium | 391.93mg | 8% | |
| Total Carbs | 21.69g | 7% | |
| Sugars | 6g | 24% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 4.37g | 9% | |
| Vitamin C | 6.3mg | 11% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 73.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 45.67 Kcal (191 kJ) | ||
| Calories from fat | 21.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 15% | |
|---|---|---|---|
| Cholesterol | 6.37mg | 9% | |
| Sodium | 206.78mg | 35% | |
| Potassium | 95.9mg | 8% | |
| Total Carbs | 5.31g | 7% | |
| Sugars | 1.47g | 24% | |
| Dietary Fiber | 0.84g | 14% | |
| Protein | 1.07g | 9% | |
| Vitamin C | 1.5mg | 11% | |
| Iron | 0.3mg | 6% | |
| Calcium | 18mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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