Thursday, May 17, 2007

Soup-e-Jo (Barley soup): (Persian food) 4

Barley 150gr
Beef stock ½ lit
Grated Carrots 3tbsp
Whipped cream 100gr
Béchamel sauce 2cups
Chopped parsley for garnish
Salt and black pepper
Soak the barley for 2 hours, then wash it and cook with beef stock. When the barley is cooked perfectly, add the carrots. When the carrots are cooked add the béchamel sauce, salt and pepper, and continue cooking very slowly for 5min. Then serve the soup in bowls and put the cream on top and the chopped parsley on top of the cream.

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