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I remember loving Soupeh Jo as a child. There is something about the delicate and creamy texture of barley that I have always liked. My mom makes Soupeh Jo in a couple of different ways. This is one of them where she thickens the soup with béchamel sauce. Traditionally, this soup is topped with lemon juice and fresh parsley.

Making soup, instead of Persian Ash, is also much less time consuming, and does not require all the various steps that our hearty soups usually ask for. You’ll find this soup to be very comforting and delicious. For those of you who have been following my blog for while, you know that I love anything and everything lemon related. I have to make a confession though. I much prefer simply topping this soup with chopped parsley. But the choice is yours! Try it and let me know what you think as far as the lemon is concerned!!

Soupeh Jo-2

Placed soaked barley and shredded carrots in a pot along with 8 cups of broth. Cook covered on medium for one hour. Make sure to stir the soup a couple of times during he cooking period.
Soupeh Jo-3

Make béchamel by melting butter, then adding flour. Whisk the butter and flour mixture until it turns into a light golden color and the aroma of the flour rises.Soupeh Jo-4

Whisk in milk. Continue to whisk until the mixture thickens, and texture wise it is smooth and velvety. This should take about 10 minutes.Soupeh Jo-5

Add béchamel to the pot, season with salt and pepper. Continue cooking on medium low for another 15 minutes.

When serving soup, add a dash of lemon juice and a sprinkle of chopped fresh parsley on top.

Soupeh Jo ~ Persian Barley Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 cup barley, soaked for 2 hours
  • 1 cup shredded carrots
  • 8 cups chicken broth
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup milk
  • salt & pepper
  • Toppings
  • Lemon wedges
  • Chopped parsley
Instructions
  1. Placed soaked barley and shredded carrots in a pot along with 8 cups of broth. Cook covered on medium for one hour. Make sure to stir the soup a couple of times during he cooking period.
  2. Make béchamel by melting butter, then adding flour. Whisk the butter and flour mixture until it turns into a light golden color and the aroma of the flour rises.
  3. Whisk in milk. Continue to whisk until the mixture thickens, and texture wise it is smooth and velvety. This should take about 10 minutes.
  4. Add béchamel to the pot, season with pepper, and add more salt if needed. Continue cooking on medium low for another 15 minutes.
 

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