Zucchini-Apple Cream Soup with Pearl Barley

Cooking:

Rinse the pearl barley under running water and dry it with a kitchen towel. Toast the barley in a pan until it turns light brown, which will give it a nutty flavor.

Transfer the toasted barley to a small dish, pour 250 ml of boiling water over it, add salt, stir, bring to a boil, and cook on low heat until fully cooked—about 15 minutes. Stir occasionally.

Wash and dry the zucchinis. Do not peel. Cut them into small cubes. Sauté the zucchini (without oil), transfer to a pot, and add 750 ml of hot water. Add salt and simmer for about 5 minutes.

Add the peeled and sliced apple pieces and dried thyme to the zucchini. Simmer for another 4-5 minutes, until the apples soften.

Place the zucchini mixture into a blender and blend until smooth.

Pour the cream soup into a bowl and add 2-3 tablespoons of toasted pearl barley in the center. Serve immediately.

Enjoy your meal!