CREAMY ZUCCHINI SOUP WITH LEMON AND BARLEY

pods

The bi-annual big fight is on here in our minimal village, well gathering of houses is rather a better way to describe it really but whichever word you use, they sure know how to quarrel here! As a Swede I just look and wonder and enjoy it but with a big portion of worry because I cannot help my Nordic genes that tell me to avoid full conflict and go for negotiations instead. But somehow I think it is good to show anger now and then even if it creates bad situations. So now we are here again with the two fractions plus the council in full swinging fight! The drama, the drama! Every other year, ever since we moved here, there is a fight and I suspect that people actually enjoy them, at least a bit – finally they can say what they really think about each other and they appear to think a lot judging from what I have heard through the years. Us? We keep out of them and go for the love and peace stuff instead.

Creamy Zucchini Soup with Barley

CREAMY ZUCCHINI SOUP WITH LEMON AND BARLEY
4 servings

500 g/1,1 lb zucchini
1 onion
200 g/ 7oz cooked barley
900 ml/ 3,8 cups light stock, vegetable is the best choice, or water
100 ml/ 0,42 cup fresh cream
oregano
half a lemon
salt
extra-virgin olive oil

Trim the onion and slice it, do the same to the zucchini and then put it all in a sauce pan and sweat it in some olive oil for 5 minutes.

Add the stock and a pinch of oregano and let it simmer without a lid for 15-20 minutes.

Blend the soup in a food processor, taste to see if there is something missing, if the zucchini aren’t sweet enough, add a pinch of sugar. Squeeze some lemon into the soup, add the barley and mix well before serving it hot or cold.

Creamy Zucchini Soup with Barley

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