Potatoes, barley, and buttermilk are a trio that I find blissfully refreshing in the summer, served cold in a soup.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Peel the potatoes and cut into approximately 4-inch dice. Cover with water and bring to a simmer. Cover and cook until the potatoes are about half done, about 10 minutes. Add the green beans and cook until both are tender but not overdone, about 10 minutes longer. Remove from the heat, but do not drain.
Step 2
Let the potato-green bean mixture stand, uncovered, until it is at room temperature, then add the remaining ingredients. Serve at room temperature, or cover and refrigerate until chilled, if desired.
cold soups
Step 3
Mid- to late summer is our brief chance to grab what we can of sun, sand, and—soup. Okay, so soup might not be something that springs immediately to mind when you think of summer pleasures, but I find few things more refreshing on a warm summer day than a bowl of cold soup.
Step 4
To round out a meal of cold soup, add a substantial salad, a good bread, and if you’d like, some fresh corn on the cob. These cool, flavorful elixirs whet the wilted appetite like nothing else can!
nutrition information
Step 5
Calories: 183
Step 6
Total Fat: 0g
Step 7
Protein: 6g
Step 8
Carbohydrate: 38g
Step 9
Cholesterol: 3mg
Step 10
Sodium: 50mg
