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

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources