ARMENIAN BARLEY YOGURT SOUP
Recipe information
Yield
6 bowls
Ingredients
Preparation
DRAINING YOGURT The idea of draining yogurt is to remove much of the water, to be later replaced with more flavorable broth.
Simply spread cheescloth inside a strainer, scoop in the yogurt, and suspend over a mixing bowl. Stir every few minutes until about 1/4 to 1/3 of the volumn has drained out and the yogurt is thick. Remove with a spoon and scrape remainder with a knife.
SOUP PREPARATION Bring drained pearl barley to a boil, in 4 cups of Chicken broth. Insert the sachet of parsley & shallot. Simmer for 1 ½ hour, or until barley is tender.
Remove saschet.
Add 1 ½ teaspoons salt.
Beat Yogurt and 1 egg until well blended and smooth.
Pour some of the barley mixture slowly into the Yogurt mixture, stirring constantly. Then blend the two mixtures together.
Melt ¼ cup butter and add 1 ½ tablespoons dried and crushed mint leaves. Mix into soup.
Add ½ teaspoons sugar.
This wonderful soup may be served either hot or cold.
