Israeli Hot Yogurt & Barley Soup
Ingredients
6 3/4 cups water
1 cup pearl barley
2 medium onions, finely chopped
1 1/2 tsp dried mint
4 Tbs unsalted butter
2 large eggs, beaten
scant 2 cups Greek yogurt
2/3 oz fresh mint, chopped
1/3 oz flat-leaf parsley, chopped
3 green onions, thinly sliced
salt and freshly ground pepper
Preparation
1
Bring water to a boil with the barley in a large saucepan, adding 1 tsp salt, and simmer until the barley is cooked but still al dente, 15 to 20 minutes. Remove from the heat. Once cooked, you will need 4 1/4 cups of the cooking liquid for the soup; top up with water if you are left with less due to evaporation.
2
While the barley is cooking, saute the onion and dried mint over medium heat in the butter until soft, about 15 minutes. Add this to the cooked barley.
3
Whisk together the eggs and yogurt in a large heatproof mixing bowl. Slowly mix in some of the barley and water, one ladle at a time, until the yogurt has warmed. This will temper the yogurt and eggs and stop them from splitting when added to the hot liquid.
4
Add the yogurt to the soup pot and return to medium heat, stirring continuously, until the soup comes to a very light simmer. Remove from the heat, add the chopped herbs and green onions and check the seasoning. Serve hot
.
About
This soup gets its creamy texture from yogurt, its coolness from mint, and its health factor from barley.
Other Names:
Yogurt & Barley Soup
Added:
Tuesday, May 27, 2014 - 10:39am
