Lemony Pearl Barley Soup

By Hetty Lui McKinnon · cooking.nytimes.com

40 min4 servings

A bright, herbaceous soup of pearl barley simmered in vegetable stock with lemon, dill, and spinach, finished with yogurt and olive oil.

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prepPreheat a large pot over medium-high heat
1–2 tablespoons extra-virgin olive oil (for cooking)	Sauté onion until softened, 2–3 min	Add garlic, celery, dill & salt, 1–2 min	Add barley & stock, bring to boil	Cover, simmer 25–30 min until tender	Stir in lemon juice, season to taste	Stir in spinach, wilt with residual heat	Ladle into bowls, top with yogurt, dill & oil
1 yellow onion, finely diced
2 garlic cloves, finely chopped
2 celery stalks, thinly sliced
30 g fresh dill leaves and stalks (for cooking)
1/2 teaspoon salt, plus more to taste
1 cup / 6 oz / 170 g pearl barley
1.4 L vegetable stock
3–4 tablespoons / 45–60 ml lemon juice, plus extra wedges to serve
55 g baby spinach
30 g fresh dill leaves and stalks (for garnish), Greek yogurt or coconut yogurt or crème fraîche to serve, extra-virgin olive oil for drizzling

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