Hot Yogurt Soup With Barley And Cilantro Recipes

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring often, until the onion is tender and beginning to color, about 10 minutes. Add the garlic and the barley and stir together until the garlic smells fragrant, about 30 seconds to a minute. Add the stock and salt to taste (depending on the saltiness of the stock), and bring to a boil. Reduce the heat to low, cover and simmer 40 minutes, or until the barley is tender.
• In a small bowl, combine the cornstarch and 2 tablespoons water and stir until the cornstarch is dissolved. Whisk into the yogurt. Off the heat, whisk this mixture into the soup. Return to low heat and bring to a bare simmer, stirring. Do not boil. Add salt to taste and a generous amount of pepper. Stir in the cilantro, and season with fresh lemon juice if desired (or squeeze a few drops over each bowl). Serve hot or warm, garnished with thin rounds of lemon.

Steps:

• 1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Stir often, until the onion is tender and beginning to color, about 10 minutes. Add the garlic and the barley, and stir together until the garlic smells fragrant, about 30 seconds to a minute. Add the stock and salt to taste, and bring to a boil. Reduce heat to low, cover and simmer 40 minutes or until the barley is tender. 2. In a small bowl, combine the cornstarch and two tablespoons water, and stir until the cornstarch is dissolved. Whisk into the yogurt. Remove soup from heat, and whisk in this mixture. Return to low heat and bring to a bare simmer, stirring. Do not boil. Add salt to taste and a generous amount of pepper. Stir in the cilantro, and season with fresh lemon juice if desired (or squeeze a few drops over each bowl). Serve hot or warm, garnished with thin rounds of lemon. Yield: Serves four to six Advance preparation: The soup can be made a day ahead (though it's best freshly made), but don't stir in the cilantro or the lemon juice until just before serving. Be sure to reheat gently.

Steps:

• Bring the barley and water to a boil in a large pot. Simmer, covered, while proceeding with the rest of the recipe.
• Saute the onions in the butter until translucent.
• Add the carrots and cook, stirring frequently, until the carrots are tender.
• Add water as necessary if the vegetables start to stick.
• When the barley is tender, add the vegetables, mint, and seasonings to the pot.
• Simmer for another 10 minutes.
• Add the yogurt and parsley.
• Carefully warm the soup on low, adding some stock if you want a thinner soup.
• Done!

Steps:

• In individual bowls add 1/2 cup of yogurt, some barley, a pinch of salt and water.
• Mix into a nice medium thick consistency (like the thickness of buttermilk), sprinkle some dried mint leaves on top.
• Enjoy.

Steps:

• In a small bowl, combine barley with 2 cups water. Allow to soak for several hours or overnight.
• In a medium saucepan, add barley, its soaking water and salt to taste. Bring to a boil, reduce heat to low, and simmer until barley is tender, about 15 minutes. Meanwhile, in a small skillet over medium heat, sauté onion in olive oil until light golden. If necessary, drain excess water from barley. Add onions to barley and set aside.
• Place eggs in a medium saucepan and whisk until smooth. Sprinkle flour over eggs and whisk until combined and free of lumps. In a mixing bowl, whisk together yogurt and 2 1/2 cups chicken broth. Pour into egg mixture and stir until smooth.
• Add barley and onions to egg mixture. Stir in raisins. Place pan over medium heat just until steaming and slightly thickened; do not boil. Remove from heat and season with salt and white pepper to taste. If desired, add pepper flakes to taste while soup is still hot.
• Allow soup to cool, then transfer to a covered container and refrigerate until well chilled and thickened. To serve, stir and adjust thickness of soup to taste with additional chicken broth. Add cucumber and mint. If desired, drizzle with olive oil before serving.