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
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

Industry News & Opinion

High school students in Dallastown Area School District in Dallastown, Pa., will soon see the addition of live prep stations in their cafeteria, as well as an area where they can access food at any time during the school day.

The district has partnered with Chartwells for the revamp, which will allow students to watch their food being prepared and also includes the addition of new menu items, says the York Dispatch .

Chartwells’ mid-Atlantic dietitian, Aliza Stern, believes these changes will be welcomed by students as they become increasingly interested in different types...

FSD Resources