"This taupe creamy soup has a quiet colour and unique nutty flavour. Appropriately; it can serve as a subtle backdrop for any piquant fish or fowl and vibrant coloured vegetables. I wanted to include this as I found it so simple yet delicious and only put a few additions and twists to A Bhutanese classic. Serves 4" -Susanne Wilder
1 cup roasted barley flour
4 cups/560ml rice milk
1 bay or lemon myrtle leaf
3-4 Tbsp chopped parsley
1 tsp Ea minced thyme and basil
3-4 cups/1 litre vegetable broth or water
1 or 2 free range happy hen egg(s)
Himalayan or sea salt and thingey* pepper
Dry sherry to taste (opt)
Finely chopped chives or scallions
Dollop of light sour cream, Greek Yoghurt or Quark
1. Toast barley in saucepan. In same saucepan pour over milk; add herbs. Scald, cover and set aside 10 minutes.
2. Gradually stir in broth; cook stirring often until soup boils. Reduce heat and simmer 10 minutes.
3. Remove leaf; add egg to mixture and puree in blender a portion at a time.
4. Just before serving reheat to simmering point and garnish at will.
NOTE To shorten time, calories, cholesterol roux simply blend in quark (or Neufchatel) to desired viscosity. You may also use agar agar which won’t leave the musty corn starch flavour. The whole soup can be made ahead and chilled before re-heating for service. Make it a mystery soup and have guests guess what’s in it!
* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.
Recipe & photo by Susanne Wilder, health coach for The Earth Diet.
This recipe was originally posted on Susanne's web site www.wilderbythedozen.com
This recipe is part of © 2014 The Earth Diet ™ All Rights Reserved