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Soup-e Jo سوپ جو
A creamy Persian barley soup.
Ingredients
- 1 1/2 c. Pearled Barley, rinsed, soaked in water 1 hour
- 4 Chicken Drumsticks, {editor's note: refine to weight}
- 1 1/2 c. Carrot, shredded
- 1 Onion, peeled, quartered
- 2 stalk Celery, roughly chopped
- 2 clove Garlic
- 1/4 tsp. Ground Turmeric
- 2 Bay Leaves
- 1/4 tsp. Salt, {editor's note: refine}
- 1/8 tsp. Ground Black Pepper
- 2 Tbsp. Lime Juice
- 1 Tbsp. Parsley, chopped
Instructions
Instructions
45 minutes
1.
1.
Place the onion, chicken, celery, garlic, bay, turmeric, salt, and pepper in a stockpot along with enough water to cover. Bring to a boil, the reduce heat, cover, and simmer until chicken is full cooked.
2.
Remove stock from heat and let cool. Strain, removing solids and reserving chicken. Separate the chicken meat form the bones and discard the bones. Shred meat into small pieces.
30 minutes
3.
3.
Drain soaked barley and combine in a pot with the chicken stock, chicken meat, carrots, and enough additional water to cover by three inches. Bring to a boil, the reduce heat, cover, and simmer until barley is cooked.
4.
Gently stir in the lime juice, adjust salt, and serve.