Creamy Barley Flour Soup (Petazh Aard Jo)
"Experience the ultimate culinary embrace with this silky, Persian-inspired barley velouté that turns simple pantry staples into pure liquid gold."
Instructions
In a medium saucepan, combine the meat broth with 2 cups of the milk. Place over medium heat and bring to a gentle boil.
In a separate bowl, whisk the remaining 3 cups of milk with the barley flour until completely smooth and free of lumps.
Reduce the heat to low and slowly pour the barley mixture into the simmering broth, stirring constantly to maintain a smooth consistency.
Continue to simmer gently, stirring frequently, until the soup thickens slightly and develops a creamy, velvety texture.
Season with salt and black pepper to taste.
Add the cream and butter, stirring until fully melted and evenly incorporated.
Serve hot. If desired, place small pieces of toasted bread in each bowl and ladle the soup over them for added texture.