Hot Yogurt And Barley Soup Recipe

Name: Hot Yogurt And Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pearl barley; Salt; 2 medium onions, finely chopped; 1 1/2 teaspoons dried mint; 4 tablespoons unsalted butter; 2 large eggs, beaten; Scant 2 cups whole milk Greek yogurt; 2/3 ounce fresh mint, chopped; 1/3 ounce flat-leaf parsley, chopped; 3 scallions, thinly sliced; Freshly ground black pepper

Servings: persons

1 cup pearl barley
Salt
2 medium onions, finely chopped
1 1/2 teaspoons dried mint
4 tablespoons unsalted butter
2 large eggs, beaten
Scant 2 cups whole milk Greek yogurt
2/3 ounce fresh mint, chopped
1/3 ounce flat-leaf parsley, chopped
3 scallions, thinly sliced
Freshly ground black pepper

1
Bring 6 3/4 cups water to a boil with the barley in a large saucepan, adding 1 teaspoon 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 3/4 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, seasoning with salt, about 15 minutes. Add this to the cooked barley and adjust seasoning.
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. 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 scallions and check the seasoning. Serve hot.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup pearl barley, Salt, 2 medium onions, finely chopped, 1 1/2 teaspoons dried mint, and more.

Yes, Hot Yogurt And Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Yogurt And Barley Soup

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