Description
Very tasty, flavorful and easy soup with an Oriental touch of curry
Ingredients
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Zucchini
2 piece
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Butter
2 tsp
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Onion
2 piece
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Garlic
1 tooth
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Curry
1 tsp
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Turmeric
0.5 tsp
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Cream
0.5 cup
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Broth
0.5 l
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Pearl barley
150 g
Cooking
Rinse barley under cold running water then fill with boiling water for 15 minutes, then cook on a medium heat until tender, for 45-60 minutes.
Zucchini cut into cubes, onion and garlic finely chop. Saute in a skillet with butter, without closing the lid.
When the vegetables are soft, blend them in a blender.
Add the broth, cream, curry, turmeric, and then mix again in a blender. Put on fire, bring to a light simmer.
Barley lightly fry in a little olive oil.
When serving pour the soup in bouillon cups, adding a couple of tablespoons of toasted barley. Delicious mood!
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