Yogurt-barley Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
4 tbsp: Butter,
1 tsp: Olive oil,
1 large: Yellow onion, (s) finely chopped (1 cup)
3/4 cup: Barley soaked overnight in,
1 quart: Water,
4 cup: , (to 5 cups) chicken stock
3 cup: Yogurt,
1 large: Egg,
3/4 cup: Flat-leaf parsley finely chopped,
1/2 cup: Mint, finely chopped
Salt,
Directions:
1. In a large, heavy, nonreactive saucepan, melt 3 tbs butter in the
olive oil over moderate heat. Add the onion and cook until very soft,
about 7 minutes.
2. Drain the barley, then rinse and drain again. Add it to the
saucepan with 4 cups of chicken stock. Bring to a simmer and cook
over low heat until the barley is tender, about 50 minutes.
3. In a medium bowl, whisk the yogurt with the egg until smooth. Stir
it into the soup. Cook over low heat for 10 minutes; do not boil. Add
more stock if the soup is too thick.
4. Meanwhile, in a small skillet, melt the remaining 1 tbs butter over
moderate heat. Add the parsley and mint and cook until wilted, about 1
minute. Stir the herbs into the soup and simmer for 2 minutes to
blend the flavors. Season with salt. Serve warm or cold.
Can be refrigerated for up to 5 days. Reheat carefully over very low
heat to avoid curdling the yogurt. Thin with more chicken stock if
desired.
Food and Wine Collectors Issue: The Only Entertaining Guide Youll
Need May 1995
Submitted By DIANE LAZARUS On 06-08-95
Source from luhu.jp
olive oil over moderate heat. Add the onion and cook until very soft,
about 7 minutes.
2. Drain the barley, then rinse and drain again. Add it to the
saucepan with 4 cups of chicken stock. Bring to a simmer and cook
over low heat until the barley is tender, about 50 minutes.
3. In a medium bowl, whisk the yogurt with the egg until smooth. Stir
it into the soup. Cook over low heat for 10 minutes; do not boil. Add
more stock if the soup is too thick.
4. Meanwhile, in a small skillet, melt the remaining 1 tbs butter over
moderate heat. Add the parsley and mint and cook until wilted, about 1
minute. Stir the herbs into the soup and simmer for 2 minutes to
blend the flavors. Season with salt. Serve warm or cold.
Can be refrigerated for up to 5 days. Reheat carefully over very low
heat to avoid curdling the yogurt. Thin with more chicken stock if
desired.
Food and Wine Collectors Issue: The Only Entertaining Guide Youll
Need May 1995
Submitted By DIANE LAZARUS On 06-08-95
Source from luhu.jp
Tags
Soup/stew