Minted Yogurt Soup
A few years back I attended a farm school, spending a week out in the country with a bunch of food lovers eating farm-fresh goodies and learning about where food comes from. Everyone in my class brought a new and interesting culinary story to the table, and I made many wonderful friends. Chief among them is Aliye—a Turkish bombshell who knows her way around the kitchen. She introduced me to Turkish food and taught me how to make this simple soup with one of my favorite ingredients: yogurt. Feel free to alternate the grain you use in this soup—it’s the broth that makes the meal. This soup will hold in the fridge for four or five days. You can also freeze any leftover. Feel free to omit or switch out the barley with another grain—wild rice, farro, or even couscous will work. Just be sure to adjust your cooking time. Excerpted from Urban Pantry, published by Skipstone
Total Steps
9
Ingredients
8
Tools Needed
3
Related Article
http://dailycookingrecipe.blogspot.com/Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 6 cup chicken or vegetable stock
- 2/3 cup barley(optional)
- 1 cup plain yogurt
- 1 bunch fresh mint(optional)
- salt and pepper
Instructions
Step 1
Heat butter and olive oil over medium heat in a saucepan.
Step 2
Saute onions until soft and starting to brown, about 7 to 10 minutes.
Step 3
Pour in the chicken or vegetable stock and bring the mixture to a boil, then lower the heat to simmer.
Step 4
Add barley and simmer until barley is al dente, about 45 to 60 minutes.
Step 5
Place yogurt in a large bowl.
Step 6
Slowly add the hot stock to the yogurt, whisking constantly to temper the yogurt and prevent curdling.
Step 7
Once the yogurt and broth are blended, add the yogurt broth to the saucepan and stir to combine.
Step 8
Season with salt and pepper to taste.
Step 9
Serve with a generous sprinkle of chopped fresh mint if desired.