Rinse barley under running water, Pat dry with a kitchen cotton napkin.

Dried grits fry in a dry Teflon pan. Fry until light brown in color, thus, Krupa acquires a nutty flavor. She's already practically half cooked and so tasty. I always dragged from the pan one by one. The same "infection" as the seeds, the hand and reaches for them...)), Though not on topic, but I'll write that such roasted barley, I think it's great to add to muesli and top with yoghurt for Breakfast what you need. So, we continue on. Roasted barley to shift into a small saucepan, pour boiling water - 250 ml, salt to taste, stir, bring to boil, cover and cook on low heat until tender, about 15 minutes. Do not forget to periodically stirring.

While cooking barley, zucchini will do. Zucchini wash, dry. Peel, cut into cubes. In a saucepan pour 3 tbsp olive oil, sauté the zucchini, pour boiling water - 750 ml salt, bring to boil and stew for a bit, about five minutes.

Then to the zucchini add the chopped apples, dried thyme, saute 4-5 minutes, until soft apples.

The contents of the pot pour into a blender and grind to puree.

How served: In a bowl pour the soup in the middle of a put 2-3 tablespoons of roasted and boiled barley, if desired, sprinkle the top with olive oil. Serve immediately! Bon appetit!!))