Lemony Pearl Barley Soup

 From NYT -this was absolutely delicious and the lemon really gives it a fresh boost.

Extra-virgin olive oil 

1 yellow onion, finely diced 

2 garlic cloves, finely chopped 

2 celery stalks, thinly sliced 

1 cup chopped fresh dill leaves and stalks 

Salt (preferably sea salt) and black pepper 

1 cup/6 ounces pearl barley 

6 cups vegetable stock 

3 to 4 tablespoons lemon juice (from 1 large lemon), plus extra wedges to serve 

2 ounces baby spinach Greek yogurt, coconut yogurt or crème fraîche, to serve

 Heat a large pot over medium-high. Add 1 to 2 tablespoons of olive oil along with the onion and cook, stirring, until softened, 2 to 3 minutes. Add the garlic, celery, half the dill and ½ teaspoon salt and stir until fragrant, 1 to 2 minutes. 

Add the pearl barley and stock and bring to the boil. Cover, reduce heat to medium and cook, stirring occasionally, until the barley is swollen and tender, 25 to 30 minutes. 

Turn off the heat. Add the lemon juice, and season with salt and pepper. Taste and make sure the seasonings are to your liking, adjusting salt and lemon as needed. 

Stir in the spinach, allowing the residual heat to wilt the leaves. 

Ladle the soup into bowls. Top with a dollop of yogurt and the remaining dill and drizzle generously with olive oil.