| Yoghurt and Barley Soup |
Serves 4
1 onion, diced
1 Tbsp vegetable oil
1.2 L chicken or vegetable stock
50 g pearl barley
a small pinch of saffron threads
1 Tbsp chopped flat leaf parsley
2 Tbsp chopped mint
1 cup full-fat natural yoghurt
1. In a heavy-bottom saucepan, fry onion in oil for about 3 minutes or until it has softened.
2. Add chicken stock and bring to the boil. Then add barley and stir in saffron threads.
3. Simmer over low heat for about 30 to 45 minutes until barley is plump and tender.
4. Add parsley and mint and season with salt and pepper to taste.
5. Just before serving, place yoghurt in a bowl and add two ladles of hot, but not boiling, soup. Beat well with a wooden spoon.
6. Pour yoghurt into the soup and beat vigorously. Place soup back on the stove and heat to just below boiling, stirring constantly. Do not allow the soup to boil or the yoghurt will curdle.
SEARCH OUR SITE 