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Asparagus and Barley Soup with Lemon and Dill
Barley soups tend to be heavy and stodgy, but this one is light and bright with asparagus, lemon and dill. We use a few tablespoons of butter to sauté a shallot and create a flavor base with just enough richness to yield a satisfying soup in which each ingredient holds its own. The barley requires about 35 minutes of simmering to become tender; this is a good time to prep both the asparagus and the dill. Leftover soup will thicken because of the barley; add water or broth during heating to thin it.
4 to 6
Servings
Tip
Don’t cover the pot during simmering. Allowing some evaporation helps concentrate the flavors for a richer-tasting soup. Also, be sure to taste the barley to gauge its doneness before adding the asparagus. The grain should be tender before the asparagus goes in because once it does, the soup needs only a few more minutes to cook.
50 minutes
Ingredients
-
3
tablespoons salted butter
-
1
medium shallot, minced
Directions
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01In a large pot over medium, melt the butter. Add the shallot and ¼ teaspoon salt; cook, stirring occasionally, until the shallot is softened, 2 to 3 minutes. Stir in the barley. Add the broth and ½ teaspoon pepper. Bring to a simmer over medium-high, then reduce to medium-low and cook, uncovered and stirring occasionally, until the barley is tender, 35 to 40 minutes; adjust the heat as needed to maintain a gentle simmer.
Reviews
December 7, 2025
Good soup JUST ADD CHEESE
I made this soup and felt that it was missing just a touch a richness and saltiness. I added a half a cup of pecorino and it made all the difference. Would make again!
January 14, 2025
Good soup, just not my favorite
There is nothing wrong with this soup - and I might have liked it more had I made it in early Spring, but in the dead of Winter, it's fine, but I wouldn't run back to it. The lemon definitely adds brightness. I wish I'd remembered to add some parm rind as someone suggested - might have given it the richness I craved.
April 22, 2024
Delish and easy
Very light and perfectly highlights the asparagus.
May 3, 2024
I now love asparagus!
I don't really love asparagus, but my husband does. I tried this recipe and it made me an asparagus lover! It is so tasty, delicious, and creamy. It did take quite a bit longer than the recipe stated, and I had to add (in total) probably another 2 cups of chicken stock as it cooked. Also the asparagus took about twice as long to cook until crunchy. But the end result! Wow! This is a keeper!
April 1, 2023
A great “shoulder season” soup
Delicious! I added a large square of Parmesan rind to the broth while the barley was cooking. It added just the right amount of umami. A little fresh grated Parmesan at serving was nice also.
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