Sunday, November 4, 2012
The recipe seemed somewhat bland to me. I considered adding curry powder, but was talked out of it by my husband, Bob. The guests seemed to like it as is, sans curry powder.
If you cook the barley ahead of time, it takes about ten minutes to assemble the rest of the soup, and 15 to 20 minutes to simmer it until the pears are tender.
1/2 c up pearl barley
lightly salted water
4 cups milk
1/4 teaspoon baking soda
2 unripe green pears, peeled, cored and diced
1/4 teaspoon salt
3 tablespoons sugar
1. Day before, cover the barley with the water and let soak overnight. Next day, transfer to a saucepan and cook until barley is tender, about one hour. Drain.
2. Place barley, the milk and baking soda in a pan and bring to a boil. Add the pears and cook until tender. Add the salt and pepper.
Makes four servings.