| Yogurt, Mint And Barley Soup (spas) |
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Heat the oil in a saucepan over medium, add the onion and cook, stirring often, for about 6 minutes or until softened. Add the barley, bay leaf and stock and bring to a simmer. Partially cover the pan and cook for 30 minutes or until barley is tender.
Combine the yoghurt, dried mint, yolks and lemon zest in a bowl and whisk to combine well. In another bowl, stir the cornflour and lemon juice together to form a smooth paste then combine with the yolk mixture.
Stir about 375 ml (1½ cup) of the hot stock mixture into the yolk mixture to combine well, then pour into the pan. Stirring often, bring mixture slowly back to a simmer and cook for 1-2 minutes or until it simmers and thickens.
Season well with salt and pepper then serve.
2 tbsp olive oil
1 large onion, finely chopped
110 g (½ cup) pearl barley
1 fresh bay leaf
1 litre (4 cups) chicken stock
500 g (2 cups) Greek-style yoghurt
2 tsp dried mint
3 egg yolks
2 tsp finely grated lemon zest
1 tbsp cornflour
2½ tbsp lemon juice
salt and pepper, to taste
mint leaves, walnuts, or dried rose petals, to garnish |
| Rezept: Suppen |
Consulted: 1126 mal |
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