Yogurt Barley Soup with Walnut Pesto

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
6 servings

Offering a few soups-of-the-day appeals to the grab-and-go lunch crowd. Many fast-casual restaurants set out kettles for customers to help themselves, choosing from varying container sizes. This robust barley soup can stand on its own or be paired with a salad or sandwich. 

Ingredients

1 cup pearl barley
4 cups water
1 1/2  tsp. salt, divided
1 tsp. cooking oil
1 cup finely chopped onion
1/2 tsp. ground cumin
1 1/2 tsp. minced or crushed garlic, divided
1 cup walnuts
1 cup firmly packed cilantro sprigs
6 tbsp. extra-virgin olive oil
1 cup plain yogurt, at room temperature
Black pepper, to taste

Steps

  1. Combine barley, water and 1/2 tsp. salt in med.-large saucepan; bring to a boil. Reduce heat to simmer; cover and cook until barley is tender, about 45 min.
  2. Meanwhile, heat med. skillet over med. heat for 1 min. Add cooking oil; swirl to coat pan. Add onion and cumin; sauté 5 min. or until onion is translucent.
  3. Add 1 tsp. garlic and 1/2 tsp. salt; continue sautéing until onion becomes very soft, about 5 to 8 min. longer.
  4. Add sautéed mixture to barley mixture; cover and simmer over very low heat about 10 min. to meld flavors.
  5. Meanwhile, prepare pesto: In bowl of food processor, grind walnuts until they form coarse meal. Add ½ tsp. garlic, cilantro and 1/2 tsp. salt; process until it forms a uniform green paste. While machine is running, drizzle in olive oil until combined.
  6. To serve, whisk yogurt into hot soup until completely blended. Season to taste with black pepper. Add a heaping tsp. pesto to each serving.
Source: Recipe and photo courtesy of California Walnuts

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources