Can you imagine winters without soups? Most meals remain incomplete without that bowl of piping hot and yummy bowl of soup. And now you can add a dash of Scotch to make it more appetizing. The Scotch Barley soup is a homely, hearty and comforting start to a meal when the temperatures drop.
Start by bringing broth to boil. Cover and keep it hot over low heat. Cook the barley in a relatively large skillet, in moderately high heat. Keep tossing it till it is light brown. Two minutes should be sufficient. Transfer the barley to a plate and allow it to cool.
Next add two tablespoons of vegetable oil to the skillet and add the onions. At moderate heat, stir the onions a few times till they soften. Now it’s time to add the barley. Stir it well. Next add the broth and keep stirring till most of it is absorbed by the barley. Keep adding the broth, one cup at a time and keep stirring. Once you have added all eh broth, you will realize that the barley becomes tender. This entire process could take you close to twenty five minutes.
The last step is to add the Scotch whisky and a dollop of butter. Make sure that you stir the butter well such that it blends in with the rest of the broth. Finally add salt and pepper to season the soup. Serve the soup hot. You may choose to sprinkle each serving with little Worcestershire sauce.
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Fermented barley and fried dough – whisky and pretzels are definitely a match made in heaven.