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. There are many people outside there who love anything and everything lemon related. It needs to be mentioned though. Some 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.
# 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.
# 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.
# Whisk in milk. Continue to whisk until the mixture thickens, and texture wise it is smooth and velvety. This should take about 10 minutes.
# 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.
Iranian Appetizers: Mirza Ghasemi Delicious Souvenir of North
