Soup-e Jo (سوپ جو) — Creamy Persian Barley Soup

• 200 gHulled barley (rinsed and soaked 60 minutes, then drained)
• 1000 mlWater (for soaking barley)
• 30 gUnsalted butter
• 150 gYellow onion (finely diced)
• 200 gCarrot (small dice (about 5 mm))
• 1500 mlFat-free chicken broth (or fat-free vegetable broth)
• 1 leafBay leaf
• 8 gFine sea salt (plus more to taste)
• 1 tspBlack pepper (freshly ground)
• 40 gAll-purpose flour (for thick white sauce)
• 480 mlWhole milk (for thick white sauce, warmed)
• 240 mlHeavy cream (at room temperature)
• 20 gParsley (finely chopped, plus extra for garnish)
• 15 mlFresh lemon juice (optional, for brightness)

Instructions

1. 1

   Rinse the hulled barley under cool running water until the water runs mostly clear. Cover with 1000 ml water and soak for 60 minutes at room temperature. Drain well. Soaking shortens cooking time and helps the grains soften evenly, which is key for a velvety, wedding-style texture.

2. 2

   In a heavy pot over medium heat, melt the butter (about 1 minute). Add the diced onion and cook 8–10 minutes, stirring often, until translucent and lightly sweet but not browned. Add the diced carrot and cook 4 minutes to coat in butter and begin softening.

3. 3

   Add the drained barley, fat-free broth, bay leaf, and 8 g salt. Bring to a boil over high heat (about 8–10 minutes), then reduce to a gentle simmer. Partially cover and cook 45–60 minutes, stirring every 8–10 minutes, until the barley is very tender and the soup looks naturally creamy.

4. 4

   While the soup simmers, make the thick white sauce: in a saucepan over medium heat, melt 15 g of the butter taken from the total (or use the same 30 g butter if you prefer one pot and measure carefully). Whisk in the flour and cook 2 minutes until smooth and pale. Gradually whisk in the warmed milk and simmer 6–8 minutes until thick enough to coat a spoon.

5. 5

   Remove the bay leaf from the soup. Stir in the thick white sauce and simmer 10 minutes on low, stirring frequently to prevent sticking. If the soup becomes too thick, add up to 500 ml water in 100 ml increments, keeping a slow simmer until the texture is silky and spoonable.

6. 6

   Lower the heat to very low. Temper the heavy cream by whisking 2 ladles (about 200 ml) of hot soup into the cream, then pour the mixture back into the pot. Cook 3–4 minutes without boiling to keep the soup smooth. Stir in black pepper, chopped parsley, and optional lemon juice. Taste and adjust salt; rest 5 minutes before serving.