The flavors of this week's assignment for French Fridays with Dorie weren't foreign to me. Garam Masala, turmeric and ginger are pantry staples in every North Indian household and it was good to be in familiar domains for a change.
This soup was quite simple to prepare. All we had to do was to saute some onions, garlic and ginger in one tablespoon of olive oil, cover and cook chopped carrots and parsnips in it, then stir in the barley, add chicken broth or water, season with salt and red pepper and simmer the soup until the barley was completely cooked. From start to finish it took me about an hour to cook the soup.
Considering that the grain in the soup was barley, I was a bit apprehensive about my husbands reaction towards it. He however did not seem to mind it at all. He simply added a dollop of yogurt to his bowl and quickly finished it. Seeing him I too added some yogurt to my bowl and later felt like it was the missing piece from the recipe. The yogurt helped in balancing out the heat from the ginger and garam masala and also added some tanginess to it. Overall we liked the Vegetable Barley Soup and I will probably make it again.
Visit French Fridays with Dorie to know what the other members thought about the Soup. You can find the original recipe here For more such delicious recipes order your copies of Around my French Table and join the Doristas in this tasty adventure.