Barley, lemon and dill combine for a veggie soup that’s both hearty and light

As a stereotypical oldest child, I tend to be a rule-follower. I cross at the light. I’m (almost) always on time. When the garment tag says dry clean only, then that’s what I do.

No surprise, I tend to follow recipes to the letter. When it calls for three cloves of garlic, but I only have two, I have been known to dash out to the grocery store mid-cook.

So, it’s always such a delightful surprise to me when I read the online comments for a recipe I am considering. So many of you are wildly creative, spontaneous and downright carefree when it comes to cooking.

You have no qualms about skipping this, adding that — substituting galore. You inspire me to branch out, and that’s what I have been doing lately. This recipe for Barley Soup with Spring Vegetables is a perfect case in point.

I surveyed the cupboard and realized I had some pearl barley I wanted to use. That didn’t really sound springlike, so I started searching around for lighter recipes better suited for the season.

I combined two that sounded promising — one that used lemon and dill, but no veggies. The other one included asparagus and peas but had a more Asian profile. I had spinach in the fridge so I decided to toss that in, as well.

The result was deliciously hearty and light. The barley, of course, gives it heft but the lemon and dill lighten the flavor. The crisp green veggies liven it up. If you have leftovers, you will need to add more water or broth, as this gets very porridge-like the next day.

No dill? Try parsley or cilantro. Edamame or fava beans would work in place of the peas, but any kind of green veggies would be fine. You can add a little sour cream instead of the Greek yogurt at the finish.

Feel free to improvise and swap in whatever suits your fancy — but you didn’t really need me to tell you that, did you?

• M. Eileen Brown is a retired journalist and media executive, and an incurable soup-a-holic.

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Barley Soup with Spring Vegetables

1 to 2 tablespoons extra-virgin olive oil

1 yellow onion, finely diced

2 to 3 garlic cloves, finely chopped

2 celery stalks, thinly sliced

1 cup chopped fresh dill leaves and stalks

Salt and black pepper

1 cup pearl barley

6 cups vegetable stock

3 to 4 tablespoons lemon juice

1 bunch asparagus, tough ends trimmed, stalks thinly sliced ¼-inch thick, tips left whole

1 cup fresh or frozen shelled peas

2 ounces baby spinach

Greek yogurt, 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 a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the barley is tender, 25 to 30 minutes.

Turn down the heat. Add the lemon juice, and season with salt and pepper. Taste and adjust as needed. Add the asparagus and peas, and cook until bright green and crisp-tender, 3 to 4 minutes. Remove pot from heat and add 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.

Serves four.

— M. Eileen Brown